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Pappu Charu


To Cook Dal

  • 1 Cup Toor Dal

  • 1/4 Cup Chana Dal

  • 2 Cups Water

  • 1/4 tsp Turmeric powder

  • 1tbsp Oil

To boil the Dal

  • 1/2 Cup Onions, sliced

  • 8-10 Green chilies, slit into half

  • 1 Cup Tomato

  • 2 Cups Sorakaya, optional

  • 2 tbsp Tamarind Extract

  • 2 tsp Rasam powder

  • 1tbsp Jaggery powder

  • Salt as needed

  • 3 Cups Water

For Tadka

  • 2tbsp Ghee

  • 1/4tsp Mustard Seeds

  • 1/4tsp Cumin seeds

  • 3-4 Garlic cloves, sliced

  • 8-10 Curry leaves

  • 2-4 Red chilies


  • Wash the Toor Dal and Chana Dal thoroughly.

  • Take a pressure cooker, add Toor Dal, Chana Dal, oil and turmeric powder.

  • Pressure cook for 3 whistles.

  • After 3 whistles, turn of the heat. Let the pressure release naturally.

  • Once the pressure is released, mash the cooked Dal well using a vegetable masher.

  • To the boiled Dal, add onions, green chilies, tomatoes, sorakaya, rasam powder, jaggery, tamarind extract, salt and water.

  • Mix well and pressure cook for one whistle.

  • When the pressure releases, remove the lid, stir it well & adjust the salt if needed.

  • For tadka, heat ghee in a pan. Add mustard seeds and allow them to crackle.

  • Add cumin seeds and stir it.

  • Add sliced Garlic, red chilies and saute for few seconds.

  • Add Curry leaves and let them crackle. Stir it well.

  • Transfer the tadka into the boiled Dal.

  • Pappu Charu is ready to be served.

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