Pappu charu recipe
Pappu charu recipe – This is tradition and staple food in Andhra household kitchen.
For pressure cooking:
Arhar dal (toor dal or split pigeon peas)
For pappu charu recipe:
soaked in ½ cup of hot water
Salt to taste
1 to 1.5
For spice powder:
Ghee (clarified butter)
Dried red chilies
stem and seeds removed
Coriander seeds (sabut dhaniya)
a pinch or ⅛
For tadka or tempering:
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.
*Nutrition information is a rough estimate for 1 serving
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