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 tempering usually consists of mustard seeds, cumin seeds, dried red chilies, curry leaves, and sometimes garlic, all fried in oil or ghee. The tempering infuses the curry with aromatic flavors and a distinct aroma. Nagirevula is known for its comforting and hearty texture, and its flavor profile can range from mildly spicy to quite pungent, depending on the amount of chili and garlic used. It is commonly served hot with rice, roti, or chapati, and is often accompanied by a dollop of ghee or a side of pickles. The dish is considered a staple in many households, valued for its nutritional content and its simple yet satisfying taste.