Pidanam

Pidanam is a traditional dish originating from the Andhra region of India, particularly popular in Telangana. It is a type of lentil-based curry, often made with split pigeon peas (toor dal) or other locally available lentils. The preparation involves boiling the lentils until they are soft and then mashing them into a thick consistency. Common ingredients added to pidanam include finely chopped onions, tomatoes, green chilies, and a tempering (tadka) made with mustard seeds, cumin seeds, curry leaves, and dried red chilies fried in oil or ghee.

The flavor profile of pidanam is typically savory and slightly tangy, with variations in spiciness depending on the amount of green chilies used. It is often seasoned with turmeric powder and salt. Some regional variations might include the addition of other vegetables like spinach or gourds, or a squeeze of lemon juice for extra tartness. Pidanam is usually served hot as a side dish, often accompanying rice or roti. It is considered a nutritious and comforting meal, high in protein due to its lentil base. The dish's simplicity and wholesome ingredients make it a staple in many households.