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.