Easy Steps

In a saucepan, bring 1¼ cups water to a gentle boil. Add a pinch of salt. Lower the flame and slowly whisk in the ragi flour so no lumps form. Stir continuously over medium-low heat until the mixture thickens and leaves the sides of the pan (forms a soft dough-like mass).

Transfer the cooked ragi onto a greased plate. Let it cool slightly (so it’s warm but handleable). With wet hands, shape the dough into 4 equal-sized balls (muddha). Smooth the surface and keep covered to retain warmth.

Make the Thotakoora Pappu: In a pressure cooker add soaked toor dal, chopped thotakoora, onion, tomato, green chilies, garlic, turmeric and 1½–2 cups water. Pressure cook for 3–4 whistles. Allow pressure to release naturally.

Open the cooker, lightly mash some of the dal for body. Add salt and tamarind pulp (if using). Simmer for 4–5 minutes to combine flavours.

For tempering: heat oil or ghee in a small pan. Add mustard seeds; when they pop add cumin seeds, dry red chilli, curry leaves and a pinch of hing. Fry briefly and pour the tempering over the dal. Stir and turn off the heat.

Serve the hot Thotakoora Pappu with the warm Ragi Muddha. Finish each muddha with a small drizzle of ghee if you like.