Pappu Charu Recipe preparation steps: In India, we have many traditional recipes which offer good taste. Pappucharu is considered as one the essential dish in everyone’s home. This is also called as Dalcha in Hindi. The Pappu and Charu combination is known as dal rasam. A casual dish which lies between the rasam and sambar is pappu charu. The famous South Indian recipe is also called as the diluted version of sambhar. The only difference is the usage of sambar powder. The charu can be prepared with the combination of vegetables in various ways such as bendakaya charu, mullangi charu, vankaya pappu charu and more. As it contains several flavours it gives additional taste to the dish. Let’s see Pappu charu recipe preparation process today.
Pappu Charu is very much suitable for everyone and easily digestible. It’s a daily staple food and the dish is incomplete without this recipe. Mostly all prefer the dal as a comfortable dish because of its protein value than meat. It is generally nutritious and light on the stomach. The pappu charu is easy to cook and it takes half an hour for its preparation. It serves good with the rice and rotis. It is one of the well-known veg recipe and simple to cook. The pappu charu goes well with the any fired curries. It also acts as a good appetite in daily life. If you are too tired to prepare any of the recipes which takes more time than this charu is preferred.
The requirements and the process of making regular pappu charu are given below.
Ingredients required for Pappu charu recipe:
- Yellow Lentils(kandipappu/dal)-250gm
- Tomato(small size)-2 chopped
- Turmeric-1/2 table spoon
- Red chilli powder-2 table spoon
- Coriander leaves-few
- Curry leaves-few
- Green chillies-2-3 chopped
- Tamarind pulp-1/2 cup
- Oil- 2 table spoons
- Cumin seeds-1 table spoon
- Mustard seeds-1 table spoon
- Dry red chillies-1-2
- Ginger and garlic paste-1 table spoon
- Salt- as per taste
- Garlic cloves-4-5
- Methi/menthulu seeds-a pinch
Indian Lentil Soup Cooking Steps:
- Wash the dal for once or twice and boil it in a pressure cooker for 3-4 whistles.Crush it well with masher till it becomes smooth paste.
- Now add tamarind pulp, red chilli powder and turmeric, salt, chopped tomato and chopped green chilli and ginger and garlic paste to the cooker and mix it.
- Add 2 cups of water and few curry leaves.
- Allow it to boil for 15-20 minutes without the closing cooker lid.
- Heat the oil in pan and add the cumin seeds, mustard seeds, garlic cloves, dry red chilli, methi seeds and curry leaves.
- As it splutters,mix the cooker content into pan.
- Take it into serving bowl and add coriander leaves.