Pappu Charu

Ingredients:

Red gram or Toor dal

or Kandi papu 1/2 cup

Onion 1 medium sized

Tomato 1 big sized

Rasam powder 1 and half teaspoon

Tamarind 2 inch

Garlic cloves 3

Curry leaves 8 to 10

Red chilli powder 1 teaspoon

Turmeric powder 2 pinches

Water 4 cups

Mustard seeds 1/2 teaspoon

Jeera 1/2 teaspoon

Red chillies 3

Hing 2 pinches

Cilantro leaves handful

Oil 1 teaspoon

Salt as needed

Preparation:

1. Wash toor dal or kandi pappu and soak it for about 15 minutes in water. This will soften the toor dal and it is easy and quick for boiling. Boil it in pressure cooker or in pan. Cut onion, tomato and garlic into small pieces.

2. Soak the tamaraind in hot water and after it cools sqeeze juice out of it.

3. Heat a deep pan or kadia after it is heated add oil to it and turn it into medium low flame.Add the mustard seeds,jeera, red chilli cut into two or three pieces, curry leaves, garlic and hing. When the mustard seeds start to pop add onions.

4. After two minutes add the tomato and after two minutes add the tamarind juice to it . Boil this for about 5 minutes add boiled toordal,salt, tumeric powder and red chilli powder and mix well.

5. Add water to it and boil for two minutes add the rasam powder to it and boil in medium low flame boil for till the onions are cooked.

Garnish with cilantro.