Pappu charu (andhra style dal/lentil medley)

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
Tuar dal/kandi pappu – 1 cup

Water – 2 cups.

Tamarind- a small lemon sized ball

Tomatoes – 2 medium sized

Turmeric – 1/4 spoon

Hing: one pinch

Sugar – 1 teaspoon(optional)

Salt – 1 teaspoon(optional)

Rasam powder/Charu podi – 2 to 3 spoon tsp

Ghee – 2 to 3 tbsp

For the seasoning:

Bengal gram dal/senaga pappu/chana dal : 1 teaspoon

Urad dal/minappa pappu :1 teaspoon

Mustard seeds : 1/2 teaspoon

Cumin seeds/jeera      : 1 teaspoon

Fenugreek seeds/methi : 1/2 teaspoon

Dry red chillies : 2 to 3 broken.

Hing/asafotida: a pinch

Garlic pods : 5 to 6

Curry leaves : a few

Coriander leaves: a few sprigs


  • Cook the dal with water in a pressure cooker till the dal turns soft. Once the dal comes back to room temperature, mash the dal with the back of a round spoon or an egg beater to a soft consistency as shown in the pic and keep aside.
  • Place the tamarind in a little water and boil for a couple of minutes. Once this is cooled, extract the tamarind juice by mashing the pulp together with water.
  • Save the tamarind water and discard the pulp. The tamarind water would be a little thick in consistency. Keep this tamarind jiuce aside.
  • You can use a steel vessel that you normally use for boiling milk or water to prepare this dish or any copper bottomed vessel.
  • Pour 3 cups of water in the vessel and turn on the stove. To this water add a pinch of hing, 1 teaspoon of sugar, 1 teaspoon of salt, some turmeric and chopped tomatoes and allow to bring to boil.
  • Once the water starts boiling and you feel that the tomatoes are cooked a little, add the tamarind jiuce that we just extracted to the vessel.
  • Allow to boil for 3 to 4 minutes. Now add the mashed dal and mix well till all the contents mix with each other and get to an even consistency. Allow to boil for another 5 to 7 minutes. Add a couple of teaspoons of salt at this stage and mix well. Check seasoning and add more if required.
  • Now add the rasam powder and mix well. Check for the taste and add more rasam powder if you feel that the taste is a little bland. Now turn off the stove. Prepare the seasoning.
  • At any stage if you feel that the taste is too strong or the conisistency is too thick, add some water till you get the required consistency and taste.
  • For this heat ghee in a small kadhai. Fry the chana dal. When it slightly changes colour add the udad dal. Let it fry for half a minute. Now add the mustard seeds. When they start spluttering, add the jeera and allow to fry. Add the broken red chillies and fry. Add a couple of pinches of hing and stir well. Add the curry leaves.
  • Add the garlic pods and keep stirring. You will see that the garlic starts changing colour. Now add the curry leaves. Turn off the stove. Add a little turmeric and mix the whole seasoning well.
  • Add this mixture to the dal preperation we already made. Mix well and boil for a couple of minutes. Add chopped coriander for garnish. Remove from stove. Serve hot with rice.


Pappu Charu (Andhra style dal/lentil medley), photo 1
Pappu Charu (Andhra style dal/lentil medley), photo 2
Pappu Charu (Andhra style dal/lentil medley), photo 3


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