Pappu charu recipe - This is tradition and staple food in Andhra household kitchen. Here pappu means dal and charu term is used for thin, tangy consistency of extract or soup.
This recipe comes from my friend. She has mentioned that her mom makes different varieties of pappu charu by adding various veggies like drumsticks, okra, tomatoes or shallots.
But today’s recipe she shared with me is the basic one. Using that you can add your own variation.
To make this recipe gluten free, skip the asafoetida/hing. Or use the natural hing which does not contain wheat.
This dal recipe has thin consistency unlike regular dal fry or sambar recipe.
Here toor dal aka kandi pappu (in Telugu) is used for making this pappu charu. It has nice tangy flavor from tamarind, while the addition of little amount of jaggery balances the flavor.
Also the freshly ground spice powder adds very distinct flavor and makes it aromatic.
The addition of tadka at the end brings out the flavors at max. Curry leaves in the tempering adds good, delicate flavors.
Check out other Andhra recipes
Tomato pappu // Gongura pappu
How to make pappu charu recipe (Step by Step Photos):
1) Wash toor dal under running cold water till water runs clear. Take that into pressure cooker with ¾ cup of water. Cover with the lid and put the weight on. Turn the heat on medium.
2) Let it cook for 5-6 whistles on medium heat or till dal is cooked and becomes soft. Let the pressure go down by itself then open the lid.
3) While the dal is cooking, take tamarind in a bowl, add ½ cup of hot water and let it rest for 20 minutes.
4) After that squeeze out the pulp and strain it. Keep it aside.
5) For making fresh spice powder. Take ghee in a small pan. Add dried red chilies, peppercorns, coriander seeds and cumin seeds.
6) Saute for 2-3 minutes on low-medium heat with stirring constantly. You will nice aroma of the spices. Also you will notice the color of chilies and coriander seeds will get slightly darker.
7) Let it cool down and the take into spice grinder. Add hing and turmeric powder.
8) Make fine powder out of it.
9) Now dal is cooked, mash it or run a hand blender till it is smooth. Add another 1 cup of water and turn the heat on medium.
10) Add prepared spice powder.
11) Add tamarind water.
12) Also add jaggery.
13) Mix well and bring it to a boil.
14) Let it simmer for 4-5 minutes.
15) While it is simmering, let’s make tadka. Heat the oil in a small pan on medium heat. Once hot add mustard seeds and let the pop.
16) Then add dried red chilies and saute for 30-40 seconds.
17) Now add curry leaves.
18) Add this tempering to the prepared dal. Immediately cover with the lid to trap the flavors. Let it rest covered for 5 minutes.
Pappu charu is ready to serve.
Serving suggestion: Pappu charu is served with plain steamed rice and crispy pappadum.
Pappu charu recipe
Ingredients
For pressure cooking:
- ¼ cup Arhar dal (toor dal or split pigeon peas) (Kandi pappu)
- ¾ cup Water
For pappu charu recipe:
- 1 tablespoon Tamarind soaked in ½ cup of hot water
- 1 teaspoon Jaggery (Gur)
- Salt to taste
- 1 to 1.5 cups Water
For spice powder:
- 1 teaspoon Ghee (clarified butter)
- 2-3 Dried red chilies stem and seeds removed
- ¼ teaspoon Black peppercorns
- 1 ½ teaspoons Coriander seeds (sabut dhaniya)
- ½ teaspoon Cumin seeds
- a pinch or ⅛ teaspoon Hing (asafoetida)
- ¼ teaspoon Turmeric powder
For tadka or tempering:
- 2-3 teaspoons Oil
- ½ teaspoon Mustard seeds
- 6-7 Curry leaves
- 2 Dried red chilies
Instructions
Pressue cooking the dal:
- Wash toor dal under running cold water till water runs clear.
- Take that into pressure cooker with ¾ cup of water. Cover with the lid and put the weight on. Turn the heat on medium.
- Let it cook for 5-6 whistles on medium heat or till dal is cooked and becomes soft.
- Let the pressure go down by itself then open the lid.
Making tamarind water:
- take tamarind in a bowl, add ½ cup of hot water and let it rest for 20 minutes.
- After that squeeze out the pulp and strain it. Keep it aside.
Making fresh spice powder:
- Take ghee in a small pan. Add dried red chilies, peppercorns, coriander seeds and cumin seeds.
- Saute for 2-3 minutes on low-medium heat with stirring constantly. You will nice aroma of the spices.
- Also you will notice the color of chilies and coriander seeds will get slightly darker.
- Let it cool down and the take into spice grinder. Add hing and turmeric powder.
- Make fine powder out of it.
Making pappu chaur recipe:
- Mash the cooked dal or run a hand blender till it is smooth.
- Add another 1cup of water and turn the heat on medium.
- Add prepared spice powder.
- Add tamarind water.
- Also add jaggery.
- Mix well and bring it to a boil.
- Let it simmer for 4-5 minutes.
Making tempering:
- Heat the oil in a small pan on medium heat.
- Once hot add mustard seeds and let the pop.
- Then add dried red chilies and saute for 30-40 seconds.
- Now add curry leaves.
- Add this tempering to the prepared dal. Immediately cover with the lid to trap the flavors.
- Let it rest covered for 5 minutes.
Nice , easy , tasty
thank you
Nice simple awesome delicious tempting recipes
Thank you Anita