Pappu Charu

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.

How To Make Pappu Charu?

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.