Red Gram Lentil /Toor Dal-1 1/2 cup
Onion-1 small (sliced thinly)
Tomato-1 big (cut into small pieces and squeezed)
Green Chillies-3 nos (cut length wise)
Tamarind -1 small ball size (soaked in 1 cup water)
Red chilli powder-1 tsp
Turmeric powder-1/2 tsp
Chiantro / Coriander leaves -1 tbsp
Salt to taste
For Tempering / Seasoning :-
Urad / Black Gram Dal-1 tsp
Cumin Seeds-1 tsp
Mustard Seeds-1 tsp
Red chillies-2 nos
Garlic Cloves-1 nos (Chopped)
Curry leaves -few
Asafeotida / Hing -1 pinch
Oil- 1 tsp
Wash and soak the dal for about 30 mins.Boil it in a pressure cooker for 4 whistles.
Meanwhile soak medium lime size tamarind ball in 1 cup of hot water .Once the tamarind is soft,pulp it with hands and filter it.Keep he tamarind water aside and if there is more pulp in the remaining tamarind repeat the same with 1/2 cup water this time and continue so on till you have squeezed all the pulp out of tamarind just like you do for sambar preparation.
In a deep sauce pan add the onions,chillies and squeeze in the tomato pieces.To this add the tamarind
water,cooked dal,red chilli powder,turmeric powder and salt mix well and if required add water if the mix is too thick.Bring it o a boil or till the onions are cooked.
Now heat a small pan add oil to it.When oil is hot add the mustard ,cumin seeds,urad dal then the red chillies ,curry leaves and garlic.Once they are golden brown turn off the heat and add the hing.Immediately pour this seasoning into the dal soup.
Pappu Charu is Ready.Serve hot with rice ,curries and pappads.