Pappu charu recipe
Pappu charu recipe – This is tradition and staple food in Andhra household kitchen.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
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
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.
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.
Calories: 133kcal | Carbohydrates: 11.9g | Protein: 2.7g | Fat: 9.7g | Saturated Fat: 2.3g | Cholesterol: 5mg | Sodium: 300mg | Potassium: 100mg | Fiber: 2.5g | Sugar: 5.5g | Vitamin A: 750IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.9mg
*Nutrition information is a rough estimate for 1 serving
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