To Cook Dal
1 Cup Toor Dal
1/4 Cup Chana Dal
2 Cups Water
1/4 tsp Turmeric powder
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
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.