Go Back

Pappu Charu Recipe

Print Recipe

Ingredients

  • 1 Cup Split Yellow Lentils
  • 1 Large Tomato Minced
  • 1 Large Onion Minced
  • 1 Large Bulb Of Garlic
  • 2 Cups Of Water
  • 6 Tablespoons Ghee
  • 4 Red Chillies
  • 4 - 5 Curry Leaves
  • 1 Teaspoon Fresh Coriander Finely Chopped
  • ½ Teaspoon Turmeric
  • ½ Teaspoon Coriander Seeds
  • ½ Teaspoon Cumin Seeds
  • ½ Teaspoon Mustard Seeds
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Fenugreek
  • 1 Tablespoon Kashmiri Spice
  • 3 Tablespoons Tamarind Paste
  • 1 Pinch Asafoetida
  • ½ Teaspoon Ground Black Pepper

Instructions

  • Wash the split yellow lentils until the water runs clear, and soak them for 30 minutes.
  • Boil the lentils in a pot or pressure cooker with clean, salted water for 20 to 25 minutes or until soft and mushy. Drain, mash and set aside.
  • Heat three tablespoons of ghee in a large pot over medium heat.
  • Add the cumin seeds and mustard seeds and fry for a minute before adding the curry leaves.
  • Once the curry leaves curl, add the onion and allow it to saute for a minute before adding the garlic and chopped chilies.
  • Continue to saute the mixture until the onions begin to show signs of translucency, and add the tomato, fenugreek, turmeric, and a pinch of black pepper.
  • When the tomato starts cooking to a pulp, add the Kashmiri spice and let it fry for 1 or 2 minutes while mixing well.
  • Add two cups of water and the tamarind paste.
  • Transfer the smoothly mashed cooked split yellow lentils and a pinch of asafoetida to the pot and stir well.
  • Season according to taste, adjusting the amount of Kashmiri, tamarind, salt, and pepper before turning the heat to high and bringing the mixture to a boil.
  • Stir constantly, and once boiling, reduce the heat to low.
  • Allow the Pappu Charu to steadily simmer away for 10 to 15 minutes or more while stirring infrequently or until the correct smooth consistency desired is reached. Pappu Charu is cooked when the lentils have boiled to a thick soup.

Tadka Preparation:

  • Heat 3 tablespoons of ghee in a small pot or metal ladle (known traditionally as a Tadka spoon) over medium heat.
  • Toss in a teaspoon of mustard seeds and a teaspoon of cumin seeds.
  • Quickly add 5 to 6 large curry leaves making sure they’re submerged in ghee.
  • When the seeds start popping, and the leaves begin to curl, add two cloves of crushed garlic and one large red chili finely chopped with its stem removed.
  • Pour the hot Tadka over the Pappu Charu just before serving.

Video