Andhra Pappu Charu (Andhra-style Lentil Puree Curry)

Andhra Pappu Charu (Andhra-style Lentil Puree Curry) is a traditional Indian recipe for a curry-style dish of yellow split piegeon peas in a spicy and tangy tomato, onion and tamarind gravy flavoured with tempering. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Andhra-style Lentil Puree Curry (Andhra Pappu Charu).

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Vegetarian Recipes Bean Recipes Indian Recipes

This is a classic curry-style dish from Andhra Pappuradesh coastal state in South Eastern India. Rather than a main dish it is most commonly served as an accompaniment, though it could be served accompanied by flatbread as a light lunch. I sometimes make this to go with Bombay potatoes or spicy fried kholrabi. However, it is more commonly served with plain steamed rice.

Ingredients:

200g (1 cup) Arhar dal (Split Toor Dal [yellow split pigeon peas])
3 Green Chillies, or red dry chillies, chopped
10 cloves Garlic, crushed
1 Tomato, chopped
1 Onion, chopped
2 tbsp Tamarind Paste
1/2 tsp Turmeric powder (Haldi)
Salt, to taste

For the Tempering:
2 tbsp Ghee
6 Curry leaves
1 tsp yellow mustard seeds (Rai/ Kadugu)
1 pinch Asafoetida (hing)

Method:

Wash the dal thoroughly then place in a bowl, cover with water and soak it for 15 to 20 minutes.

Drain the dal then add to a pressure cooker (or multi-cooker) along with the chopped tomatoes, chopped onion, green chillies, 6 crushed garlic cloves, turmeric powder and 500ml (2 cups) of water. Allow the pressure cooker to come to high pressure and cook the split peas for 8-10 minutes. Allow the pressure to drop naturally.

When you can open the lid of the pressure cooker, mash the cooked dal thoroughly using a vegetable masher. Mix in the tamarind pulp, salt and the remaining crushed garlic, add 250ml (1 cup) water and boil everything to a boil. Continue boiling for about 3 minutes, or until the raw tamarind smell disappears and the dal thickens.

Taste the dal and adjust the salt and tamarind levels, if needed. The chaaru should be tangy, spicy and garlicy.

For the tempering, place a steel ladle on the heat. Add some ghee and warm it up then add the mustard seeds and allow them to crackle (about 90 seconds). Now add the asafoetida and curry leaves and allow them to splutter and crisp up (about 2 minutes).

Pour the tempering over the chaaru and serve with Steamed Rice and a dollop of ghee.