Pappu charu recipe | How to make pappu charu recipe

• ½ cup kandi pappu or pesara pappu (or a combination)
• 1 1/4 cup or little more water to pressure cook
• Little tamarind
• 1 large onion thinly sliced
• 1 red ripe tomato chopped (optional)
• ½ tsp. red chili powder
• Few sprigs of coriander leaves
• Salt to taste

talimpu / tempering pappu charu

• 1 sprig curry leaves
• Generous pinch of turmeric
• Pinch of hing
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds / jeera
• Small pinch of methi seeds / menthulu
• 1 broken red chili
• 1 to 2 garlic cloves crushed

1. Pressure cook dal till smooth. I usually use 1 cup of water for ½ cup of dal and pressure cook for 2 whistles on a medium flame. When the pressure releases mash it well.
2. Soak tamarind in 1 cup water.
3. Heat ghee in a utensil. Add red chili, mustard, cumin and methi, when they begin to crackle add garlic, curry leaves, hing.
4. Add onions and sauté for a min. I like them to be crunchy. If you want them to be soft, fry till they are half done.
5. Add tomatoes, green chilies sprinkle salt and turmeric, fry till the tomatoes turn fully mushy. If you do not want to use tomatoes, just proceed to next step
6. Add red chili powder, mix well and fry for a min. Squeeze the tamarind and filter the water to the utensil.
7. Pour 1 cup plain water, bring it to a boil.
8. When the water comes to a boil, add mashed dal or filter the dal through a colander like me to remove coarse granules. Adjust the salt.
9. Bring it to a boil and simmer for 2 minutes. Add coriander leaves.
10. Serve pappu charu with rice, ghee and papad.