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Tuesday, August 23, 2011

Pappu Charu ( Lentil Rasam )

Pappu Charu or Lentil Rasam is a cousin of sambar. This is more diluted then sambar. Also, I do not add vegetables in this as I do in Sambar. You can, if you wish.
It is somewhere between the regular tomato rasam and sambar.

Ingredients:

  • Toor Dal - 1 cup
  • Water - 2 cups ( or as needed )
  • Tamarind extract - 2 tbsp
  • Tomatoes - 2 medium
  • Hing - a pinch
  • Turmeric Powder - 1/4 tsp
  • Jaggery - 1 inch cube
  • Rasam Powder - 2 tsp
  • Salt -to taste
  • Ghee - 2 tbsp
  • Mustasrd Seeds - 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Fenugreek Seeds - 1/4 tsp
  • Whole Red Chillies - 2
  • Garlic Pods -3 ( optional )
  • Curry leaves - 1 spring
  • Chopped Cilantro - for garnishing

Directions:

  • Pressure cook the dal along with some water till the dal is totally soft.
  • Mash it up with a whisk. Keep aside.
  • Heat 2-3 cups of water in a heavy bottom pan.
  • To this water add turmeric powder, Diced tomatoes, salt and jaggery. Bring it to boil.
  • Once the tomatoes are cooked half, add tamarind juice.
  • Add boiled and mashed dal and rasam powder to it and bring it to boil.
  • Let it cook till you reach the required consistency and turn off the heat.
  • The consistency of pappu charu is thinner than sambar and thicker than regular tomato rasam. Adjust water accordingly.
  • We now need to temper the rasam, heat ghee in a small pan, add mustard seeds, cumin seeds, let them splutter.
  • Add curry leaves, hing, broken red chillies and garlic pods. Fry till garlic starts to change color.
  • Pour this tempering over the rasam and boil it one more time.
  • Garnish with chopped cilantro.
  • Serve hot with rice.

Variation : You can add boiled vegetables and onions also in the recipe. Typical vegetables include okra, brinjal, carrots etc.

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