PAPPU CHARU| PAPPU CHARU RECIPE TELANGANA STYLE

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Pappu Charu recipe

I feel that Pappu Charu is classic dish in our household. I remember when we were kids we used to crave for it at our grandparents house. It has a lot of ingredients and requires more time to cook, but in the end it’s worth it. It’s great to have with rice and also idli. We can also have another fry curry along with it for lunch, like okra fry, aloo fry or tindura fry. 

  Also don’t forget to check the nutritional values at the end of the recipe

COOKING TIME: 30-40 MINUTES

SERVINGS: 3-4 SERVES

 

INGREDIENTS:

1.     Toor dal: 1 cup (Thogar Pappu), almost 150grams or less

2.     Drumsticks: 1-2 (optional)

3.     Tamarind: 1/2cup

4.     Oil: 1 – 1 ½ table spoon

5.     Mustard seeds: 1/2 tea spoon (avalu)

6.     Garlic: 10cloves

7.     Fenugreek powder: 1/4th teaspoon (menthi)

8.     Cumin seeds: 1teaspoon(zeera)

9.     Turmeric powder: 1 teaspoon (haldi)

10.  Corainder powder: 1/2 teaspoon (dhania)

11.  Green chilly: 4-5 pieces

12.  Tomato: 1 medium sized,

13.  Carrot: 1 medium sized (optional)

14.  Onion: 1 medium sized

15.  Chilly powder: 2 teaspoons

16.  Salt: 1 teaspoon

17.  Curry leaves

18.  Coriander leaves optional

      

PREPARATION:

1.     Add the toor dal, ½ teaspoon turmeric powder, ½ teaspoon cumin seeds and 1 & ½ glass water to the pressure cooker.

2.     Then close the cooker with the lid and ON the stove. Keep the stove on high sim for 2-3minutes, then keep the stove on medium sim.

3.     Wait for 4 whistles and off the stove.

4.     Take the tamarind and add it a bowl.

5.     Add ½ glass water to the tamarind.

·      If you have time, you can keep this tamarind and water aside for 15-30minutes

·      If you don’t have time, you can keep this tamarind and water on stove and boil it for 2 minutes.

6.     After that, take a strainer and strain the water, then slowly add some water to the pulp, strain it once again and remove the pulp. Keep this strained water aside for now.

7.     Take the garlic cloves and the cumin seeds into a hand grinder and crush them for about 1-2 minutes.

8.     Keep this crushed garlic-cumin mixture aside for now.

9.     Chop all the vegetables into pieces, as in picture.

 

PROCEDURE:

1.     Take a utensil, place it on the stove and ON the stove.

2.     Add oil and mustard seeds (tip: If you scared of oil just like me, 1st add the oil and mustard seeds and keep a lid on it, then on the stove, wait for like 1-2 minutes till the mustard seeds sputters, remove the lid and continue the procedure).

3.     Now add the fenugreek powder, curry leaves and green chilly, wait for a minute.

4.     Add crushed garlic-zeera, wait for a minute.

5.     Then add the turmeric powder and coriander powder, wait for a minute.

6.     Add the chopped vegetables and cook them for 3-4 minutes

7.     Then add the strained tamarind water and 2-3 glasses of water extra to this tamarind water.

8.     Then add the chilly powder, salt to it and wait for 3-4 minutes so that the water will be boiled.

9.     Then add the boiled dal to this.

10.  Let it cook for 15 minutes on medium sim. 

11.  Then add the coriander and off the stove.

12.  Your PAPPU CHARU is ready.

NUTRITION FACTS (per serving)

Daily requirement 1

Daily requirement 2

Calories

240

1500

2000

Protein(g)

15

 

 

Fats(g)

43

19%

14%

Carbohydrates (g)

6

12%

9%

Fibre(g)

10

53%

40%

Servings

3

 

 

These are calculated mostly using healthifyme. Daily requirement is based on the calories mentioned. To know more please check here.

HAPPY COOKING💜

AKSH!

 

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