Classic South Indian comfort flavours come to life in this nourishing pappu charu, a light yet satisfying dish prepared with tangy tamarind and warming spices. It provides a mild, rather than intense, experience similar to sambar. A staple in Andhra cuisine, pappu charu can be enjoyed with steamed rice or served as a warm, comforting bowl of soup. Let's begin the recipe by cooking the toor dal. Cook the dal until soft and creamy, while tamarind pulp imparts a moderate tartness that offsets the earthiness of the lentils. An aromatic tempering of mustard seeds, cumin, curry leaves, garlic, and dried red chillies adds depth to the stew and a hint of heat. Fresh vegetables like tomatoes, moringa/drumsticks, or lady fingers contribute to texture and nutrition. Pappu charu is well-spiced with turmeric, coriander powder (dhania) and green chillies to provide you with a blend of delicious aromatic flavours. Suitable for novice and seasoned cooks, this pappu charu recipe is best served over hot rice, with a dollop of ghee adding richness.

• 100 gms toor dal
• 1 tbsp tamarind paste
• 1 tsp cumin seeds
• 2 slit green chilli
• 1 tomato
• 2 tbsp cooking oil
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 onion
• 2 red chilli
• 1 tsp mustard seeds
• 1 pinch hing
• Coriander
• Salt
• Curry leaves

• Begin with 100 gms of toor dal (pigeon pea lentils) and wash it well under cold running water to remove any impurities.
• Take this washed dal and place it in a pressure cooker. Add about 500 ml of water.
• Pressure cook the dal over medium heat for 15 minutes or until it softens. You want the dal to break down entirely to fit the characteristic texture of Pappu Charu. Let it cool off a little once done.
• To temper it, take a large pan and heat two tablespoons of oil over medium heat.
• Once the oil is hot, add 1 tsp of mustard and 1 tsp of cumin seeds. Let them sizzle, start to crackle, and release their fragrant oils.
• Add two dried red chillies and a pinch of asafoetida (hing). Asafoetida gives a distinct, earthy flavour that enhances the stew.
• Stir briefly until the seeds start spluttering, and the chillies have darkened slightly. Do not let the spices burn, as they become bitter.
• Add one chopped onion, two slit green chillies, and some fresh curry leaves to the pan.
• Saut until the onions become translucent, soft, and emit a sweet fragrance.
• The green chillies provide a bit of heat, while the curry leaves add exceptional depth to the dish.
• Once the onions soften, add one chopped tomato and cook until it becomes mushy.
• Continue stirring and let the tomato break down entirely.
• Now add 1 tsp of turmeric powder, 1 tsp of red chilli powder, and salt to taste.
• These spices give Pappu Charu its beautiful colour and add a hint of spice.
• Mix well so the spices coat the onion and tomato mixture thoroughly.
• Add the cooked toor dal to the pot. Mash it slightly with a spoon or a ladle to make it smooth and creamy. Mix everything well.
• Now, add one tablespoon of tamarind paste to the pan.
• Incorporate the tamarind paste well into the dal mixture, then add 500 ml of water to adjust the consistency to your liking.
• Pappu Charu should be thinner than a typical sambar but not so watery that it runs off its vessel.
• Let it simmer on low heat for 10-15 minutes, allowing the flavours to meld together.
• As it simmers, you will notice an enticing aroma filling your kitchen. Taste and adjust salt or spice levels if needed.
• Once the Pappu Charu has thinned out slightly and simmered well, turn off the heat and garnish with freshly chopped coriander leaves.
• The coriander imparts a refreshing, herbal flavour, balancing the tanginess.
• Serve your homemade Pappu Charu hot with steamed rice or roti.