Entree: India – Rayalaseema – పప్పు చారు ➤ Pappu Charu (Tangy, soupy lentil stew flavored with tamarind, tomatoes, and a tempering of mustard, curry leaves, and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 1 cup (200 g) toor dal (split pigeon peas)
- 4 cups (960 ml) water, plus more as needed
- 2 tbsp (30 ml) tamarind paste or 1 oz (30 g) tamarind pulp diluted in warm water
- 2 medium (about 250 g) tomatoes, chopped
- 2 green chilies, slit
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) jaggery or brown sugar
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 tsp (5 ml) mustard seeds
- 1/2 tsp (2.5 ml) cumin seeds
- 1/4 tsp (a pinch) asafoetida (hing)
- 8–10 curry leaves
- 1–2 dried red chilies, broken
- 1/2 tsp (1 g) red chili powder (optional, for heat)
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

1. Rinse the toor dal well under cold water until water runs clear. Place dal and 4 cups (960 ml) water in a pot and bring to a boil. Skim any foam, reduce heat, add turmeric, and simmer uncovered until dal is soft and breaking apart, about 25–30 minutes; add more water if mixture becomes too thick.
2. While dal cooks, puree or roughly mash the chopped tomatoes with the slit green chiles and set aside.
3. When dal is nearly cooked, stir in the tomato-chile mixture, tamarind paste diluted in 1/4 cup (60 ml) water, jaggery, and red chili powder if using. Simmer gently 8–10 minutes to meld flavors; adjust consistency with additional water to make a soupy stew.
4. In a small pan, heat oil or ghee over medium heat. Add mustard seeds and wait until they pop. Add cumin seeds, asafoetida, broken dried red chilies, and curry leaves; fry for 20–30 seconds until fragrant but not burnt.
5. Pour the hot tempering into the simmering dal and stir well. Cook 2–3 more minutes, taste and adjust salt and sourness (add a bit more tamarind or jaggery to balance).
6. Remove from heat, garnish with chopped cilantro, and serve hot with steamed white rice.