Pappu Charu: A Delicious and Nutritious Lentil-Based Stew

Are you looking for a flavorful and nutritious meal that will keep you satisfied for hours? Look no further than Pappu Charu, a traditional South Indian dish made with lentils, tamarind, and a variety of spices. In this article, we will explore the history, ingredients, health benefits, and recipe of Pappu Charu, as well as provide some tips for making the perfect bowl.

Pappu Charu, also known as Dal Charu, is a popular dish from the Telugu cuisine of South India. It is a spicy and tangy lentil-based stew that is often served with rice and a vegetable side dish. Pappu Charu is a versatile dish that can be made with different types of lentils and spices, making it a favorite among many households.

History of Pappu Charu

The origins of Pappu Charu can be traced back to the state of Andhra Pradesh in South India. The dish is believed to have been created during the reign of the Kakatiya dynasty, which ruled the region from the 12th to the 14th century. Pappu Charu was a popular dish among the royalty and was often served during feasts and special occasions.

Ingredients of Pappu Charu

The main ingredients of Pappu Charu are lentils, tamarind, and a variety of spices. The lentils used in the dish can vary, but the most common ones are toor dal (split pigeon peas) and moong dal (split green gram). The tamarind gives the dish its tangy flavor and is usually added as a paste or pulp. The spices used in Pappu Charu include mustard seeds, cumin seeds, fenugreek seeds, red chilies, curry leaves, and asafoetida.

Health Benefits of Pappu Charu

Pappu Charu is not only delicious but also highly nutritious. Lentils are a great source of protein, fiber, and complex carbohydrates, making them a perfect food for maintaining energy levels and keeping you full for longer periods. Additionally, the spices used in Pappu Charu have various health benefits. For instance, cumin and fenugreek seeds aid in digestion, while red chilies contain capsaicin, which has anti-inflammatory properties.

Recipe for Pappu Charu

Here is a simple recipe for Pappu Charu that serves four people:

Ingredients:

• 1 cup split moong dal (pesara pappu)
• 2 medium-sized tomatoes, chopped
• 1 small onion, chopped
• 2 green chilies, slit lengthwise
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 2 tbsp oil
• Salt to taste
• 2 tbsp chopped coriander leaves

Instructions:

1. Wash the toor dal and add it to a pressure cooker with 3 cups of water.
2. Cook the dal for 4-5 whistles or until it is soft and mushy.
3. Heat oil in a pan and add the mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
4. Add the dried red chilies, curry leaves, and asafoetida. Fry for a few seconds.
5. Add the chopped onions and sauté until they turn golden brown.
6. Add the chopped tomatoes and cook until they become soft and mushy.
7. Add the tamarind paste and mix well.
8. Add the cooked dal to the pan and mix everything together.
9. Add salt to taste and let the mixture simmer for 10-15 minutes.
10. Garnish with fresh coriander leaves and serve hot with steamed rice.

Why We Love This Recipe: Pappu Charu

Not only is Pesara Pappu Chaaru absolutely delicious, it’s also incredibly healthy. Moong dal is a great source of protein and dietary fiber, while the tomatoes and spices add a boost of vitamins and antioxidants. Plus, this recipe is incredibly easy to make and can be customized to your liking. Want it spicier? Add more chilies. Want it thinner? Add more water. It’s up to you!

Expert Tips:

• For a vegetarian version, you can use ghee instead of oil to add a rich, buttery flavor.
• If you don’t have a pressure cooker, you can also make this recipe in a regular pot. Just soak the moong dal for a longer time (about an hour) and cook on medium heat for about 30-40 minutes until the dal is soft and mushy.
• This recipe can be stored in the refrigerator for up to 2-3 days. Just reheat it on the stove or in the microwave before serving.

Tips for Making the Perfect Pappu Charu

• Soak the lentils for a few hours before cooking to reduce cooking time and improve digestibility.
• Use fresh and ripe tomatoes for a more flavorful dish.
• Adjust the amount of spices to your liking, but be careful not to make it too spicy.
• Cook the tamarind paste separately and add it at the end to avoid a sour taste.
• Let the dish simmer for some time to allow the flavors to meld together.

Conclusion

Pappu Charu is a tasty and healthy dish that is easy to make and perfect for any occasion. Its versatility and nutritional value make it a popular choice among South Indians and lentil lovers around the world. With this recipe and tips, you can now make your own delicious bowl of Pappu Charu at home.

See also: Cauliflower 65: A Delicious Indian Recipe for Vegetarians

Pappu Charu: A Delicious and Nutritious Lentil-Based Stew

Recipe by SAYEDCourse: MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

210

kcal

Total time

40

minutes

Pappu Charu, also known as Dal Charu, is a popular dish from the Telugu cuisine of South India. It is a spicy and tangy lentil-based stew that is often served with rice and a vegetable side dish. Pappu Charu is a versatile dish that can be made with different types of lentils and spices, making it a favorite among many households.

Ingredients

• 1 cup toor dal (pigeon pea lentils)

• 2 cups water

• 1 tomato, chopped

• 1 onion, chopped

• 1 tsp tamarind paste

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 2-3 dried red chilies

• 2-3 cloves garlic, minced

• Curry leaves, a few

• Salt, to taste

• 2 tbsp oil

• Cilantro, chopped, for garnish

Directions

• Rinse the toor dal and soak it in water for 10 minutes. Drain and rinse again.
• In a pressure cooker, add the soaked toor dal and 2 cups of water. Cook for 3-4 whistles or until the dal is cooked and mushy.
• In a pan, heat oil and add cumin seeds, mustard seeds, and dried red chilies. Fry for a minute until the seeds splutter.
• Add minced garlic, curry leaves, chopped onion, and chopped tomato. Fry until the onion turns translucent.
• Add red chili powder, turmeric powder, and tamarind paste. Mix well.
• Add the cooked toor dal to the pan and mix well. Add salt to taste and bring to a boil.
• Simmer for 10-15 minutes or until the flavors are well combined.
• Garnish with chopped cilantro and serve hot with steamed rice or roti.

Recipe Video

Notes

• Nutrition Facts: Calories: 210 | Total Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 25mg | Total Carbohydrates: 28g | Dietary Fiber: 8g | Sugar: 4g | Protein: 10g

FAQs

Can I use other types of lentils for Pappu Charu?

• Yes, you can use other types of lentils like moong dal, masoor dal, or chana dal. Just adjust the cooking time accordingly.

How do I store leftover Pappu Charu?

• Store leftover Pappu Charu in an airtight container in the refrigerator for up to 3-4 days.

Can I make Pappu Charu in a slow cooker?

• Yes, you can make Pappu Charu in a slow cooker by adjusting the cooking time and adding the spices and tamarind paste at the end.

Is Pappu Charu vegan?

• Yes, Pappu Charu is a vegan dish as it does not contain any animal products.

Can I make Pappu Charu without tamarind?

• Yes, you can substitute tamarind with lemon juice or mango powder (amchur) for a tangy flavor.