Pappu Charu Recipe
Experience South Indian comfort with Pappu Charu—a delectable lentil stew harmonizing tangy tamarind, aromatic spices, and wholesome toor dal. A heartwarming classic that nourishes both body and soul.
Servings: 4
Calories: 180kcal
Ingredients
- 1 cup split pigeon peas (toor dal)
- 2 cups water
- 1 medium-sized tomato, chopped
- 1 small lemon-sized tamarind, soaked in water
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- 2-3 garlic cloves, minced (optional)
- 1 teaspoon red chili powder (adjust to taste)
Instructions
- Wash the toor dal thoroughly and cook it with 2 cups of water in a pressure cooker until it's soft and mushy.
- In a separate pot, extract tamarind juice by squeezing the soaked tamarind in water. Discard the pulp.
- Add the chopped tomato, turmeric powder, and salt to the tamarind juice. Cook until the tomato turns soft and pulpy.
- Now, add the cooked toor dal to the tamarind-tomato mixture and let it simmer.
- In a separate pan, heat oil or ghee. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, asafoetida, curry leaves, and minced garlic. Sauté until fragrant.
- Pour this tempering over the simmering dal-tamarind mixture.
- Add red chili powder for a spicy kick (adjust according to your preference) and let the Pappu Charu simmer for a few more minutes.