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Pappu Chaaru

By: Admin
Region: Indian
Dish:Vegetarian - Others
Time to Prepare: 45 Mins


-1 Cup Tur dal
-2 Cups Water to cook dal
-1 Tomato Roughly Chopped
-1/4 Cup Coriander Roughly Chopped
-A sprig of curry leaves
-1/4 tsp Turmeric Powder
-1 tsp Red Chilli Powder
-2 Green Chillies Slit
-4 to 6 Small sized onions Peeled
-1 drumstick Peeled & cut into 2 inch pieces
-Lemon size tamarind soaked in water & extract pulp
-3 to 4 Cups Water For desired consistency
-Required Salt
-1 tsp Sugar or Jaggery
-1 tbsp Oil or Ghee
-3 to 4 garlic pods crushed or chopped
-2 Dry red chillies
-1 tsp Mustard Seeds
-1 tsp Cumin Seeds
-A pinch of Asafoetida
-A sprig of curry leaves
-2 tbsp Coriander finely chopped


- Pressure cook lentils/dal with water over medium high heat for 3 whistles & then simmer for 5 minutes over low heat. Turn off the heat.

- When the pressure subsides, open the lid and mash well. Take chopped tomatoes, coriander and curry leaves in a bowl and crush them well together using your hand or in a blender.

- To this add turmeric powder and red chilli powder. Now add slit green chillies, peeled whole onions and drumstick pieces.

- Transfer this mixture to the mashed dal along with salt. To this add tamarind extract, required water (3 to 4 cups) and mix well. The quantity of water depends on the desired consistency you wish to have.

- Close the lid of the pressure cooker again and cook over medium heat for one whistle. Turn off the heat. Open the lid once the pressure subsides.

For the tempering
- Heat oil/ghee in a small pan over medium heat and add garlic. Add Crushed or chopped garlic pods. Once garlic starts to turn light brown add red chillies, mustard seeds and cumin seeds.

- When mustard seeds splutter, add a pinch of asafoetida. Now turn off the heat and add curry leaves.

- Transfer the tempering to the pappu charu and mix well.Garnish with coriander and serve with hot steamed rice & Ghee.


Pappu Charu stands as an essential South Indian classic, relished as a mainstay throughout every season.

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