Dal with Magaya (Magaya Pickle)
- 1 cup Toor Dal
- 1 sp full Magaya Pickle
- 1/2 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 1 Red Chilli crocked
- 1 pinch Hingu
- Curry leaves
- Coriander leaves
- 2 sp Oil
- Salt to taste
Pressure cook magaya pickle and toor dal in separate bowls.
Let the cooker cool remove the lid and mix dal & cooked pickle.
Heat oil in a pan add mustard, cumin seeds, red chilli and hingu for fry.
When they fry add curry leaves, dal mix and stir, cook on low flame.
Add little salt enough, remove from heat & transfer into a bowl.
Garnish with coriander leaves. Magaya pappu is ready to eat.
Serve with white rice, ghee & maggiga mirapakayalu.