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Sunday, April 17, 2016

Pappu charu


Ingredients:
  • ½ cup kandi pappu 
  • 1¼ cup or little more water to pressure cook
  • little tamarind
  • 1 large onion thinly sliced
  • 1 red ripe tomato chopped
  • ½ tsp. red chili powder
  •  Oil or ghee 
  • Few sprigs of coriander leaves
  • Salt to taste  
 tempering
  • 1 sprig curry leaves
  • Generous pinch of turmeric
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds 
  • Small pinch of methi seeds 
  • 1 broken red chili
  • 1 to 2 garlic cloves crushed
Instructions
  1. Pressure cook dal till smooth. pressure cook for 2 whistles on a medium flame. When the pressure releases mash it well.
  2. Soak tamarind in 1 cup water.
  3. Heat oil or ghee in a utensil. Add red chili, mustard, cumin and methi, when they begin to crackle add garlic, curry leaves.
  4. Add onions and saute for a min. 
  5. Add tomatoes, green chilies sprinkle salt and turmeric, fry till the tomatoes turn fully mushy.
  6. Add red chili powder, mix well and fry for a min. Squeeze the tamarind and filter the water to the utensil.
  7. Pour 1 cup plain water, bring it to a boil.

  8. When the water comes to a boil, add mashed dal. Adjust the salt.

  9. Bring it to a boil and simmer for 2 minutes. Add coriander leaves.

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