Nagirevula
Nagirevula is a traditional Indian dish, often found in Andhra and Telangana cuisine. It is a type of lentil curry, typically prepared with split pigeon peas, also known as toor dal or kandi pappu in Telugu. The preparation involves boiling the lentils until they are soft and then mashing them. This mashed lentil base is then seasoned with a variety of spices, often including turmeric, chili powder, and asafoetida.
A key component of Nagirevula is the tempering, or tadka, which is added at the end. This