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Pappu Charu

This dish is a must in every Andhra home almost everyday in some homes.This is a tasty dish served with white steamed rice along with any vegetable fry ,Pappad and pickle with a little ghee ,which makes the family lunch a tasty thali.

Ingredients

Toor Dal/Kandipappu/Pigeon pea – 1 cup

Onion – 1 med chopped

Tomato – 1 small chopped

Green chilli – 1 chopped

Curry leaves – few

Garlic – 2 pods

Turmeric powder – 1/6 tsp

Red chilli powder – 1/2 tsp

Coriander – 1/2 tsp

Tamarind juice – 1 cup

Fresh coriander – a handful chopped

For tempering/Tadka/Talimpu

Ingredients for Tempering

Oil – 2 tsps

Mustard – 1/2 tsp

Cumin/Jeera – 1/2 tsp

Curry Leaves – few

Red chillies – 5 small round

Garlic – 2 pods crushed

Method

Wash and boil toor dal with enough water in a pressure cooker along with all the ingredients mentioned above ,Except Tamarind and fresh coriander.

When dall is boiled turn off heat and let the pressure released and now mash well,add salt and tamarind juice and 3-4 cups of water and bring to a boil.

Adjust the tamarind according to your taste.

Prepare the tempering,by heating oil in a small pan and spluttering the seeds first and then add garlic and onionmas they turn brown add the curry leaves and red chillies and fry.

Tempering

Add this to the boiled dal(Pappu Charu).

Adding To dal

Serve hot with Rice.This goes well with Idlis Also.

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