Papu Charu
Papu Charu is a South Indian lentil stew prepared by boiling toor dal with tamarind, spices, and vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Toor Dal (rinsed) | 250 | Grams |
| Tamarind (soaked in warm water) | 50 | Grams |
| Water (for cooking dal) | 1 | Liter |
| Tomato (chopped) | 2 | Count |
| Green Chili (slit) | 2 | Count |
| Turmeric Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Fenugreek Seeds | 0.5 | Tsp |
| Dried Red Chili (broken) | 2 | Count |
| Curry Leaves (fresh) | 1 | Bunch |
| Asafoetida | 0.25 | Tsp |
| Oil (for tempering) | 2 | Tbsp |
| Coriander Leaves (chopped) | 1 | Bunch |
Instructions
- Pressure cook the rinsed toor dal with 1 liter of water and turmeric powder until soft.
- Extract tamarind juice from the soaked tamarind and set aside.
- In a pot, add the cooked dal, tamarind juice, chopped tomatoes, slit green chilies, and salt. Bring to a boil.
- In a separate pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, curry leaves, and asafoetida. Sauté until aromatic.
- Pour the tempering over the boiling dal mixture and simmer for 10 minutes.
- Garnish with chopped coriander leaves before serving.
Prep
- Soak tamarind in warm water for 30 minutes.
Kitchen equipment
Pressure CookerTamarind Extractor