Pappu means Dal and Chāru means Kadi. This is one dish that I love when I have an Andhrastyle thali in the restraunts. The Pappu Chāru is a simple, one pot recipe yet the flavour is so complex. It’s a perfect combination of tangy, spicy and garlicy. There is nothing more satisfying than having this with steamed rice and ghee, with some deep fried papad and butter milk chillies.
I today made the basic Pappu without any vegetables or greens. You can keep this as the basis and add the vegetables and greens.
1 cup – Toor dal
3 nos – Green Chilly or Dry Red Chilly
10 to 12 nos – Garlic Cloves
1 no – Tomato , big sized, chopped
1 no – Onion, medium sized, chopped
2 tbsp. – Tamarind paste
1/2 tsp – Turmeric powder
Salt to taste
Wash the dal well and soak it for 15 to 20 minutes.
.Add the dal, chopped tomatoes, chopped onion, green chillies, 6nos. crushed garlic, turmeric powder and 2 cups of water and pressure cook for a minimum of 5 whistles. The dal should be cooked well enough to be mashed easily.
.Open the lid once the cooker cools down and mash the cooked dal well using a masher.
.Add tamarind pulp, salt and the remaining crushed garlic to this and 1 cup water and boil it again till the raw tamarind smell vanishes and the dal thickens.
.Taste the dal for salt and tamarind. The chaaru should be tangy, spicy and garlicy.