Ingredients:

For the Pappu Charu:

• 1 cup toor dal (pigeon peas)
• 2 medium tomatoes, chopped
• 1 small onion, chopped
• 2-3 green chilies, slit lengthwise
• 1 small tamarind piece (lemon-sized) or 1 tablespoon tamarind paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon sambar powder (optional)
• Salt to taste
• 4 cups water (adjust as needed)
• Fresh cilantro, chopped for garnish

For the Tempering:

• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds (optional)
• 2 dried red chilies
• A pinch of asafoetida (hing)
• 10-12 curry leaves
• 2 cloves garlic, minced

Instructions:

1. Preparation:
   • Wash the toor dal thoroughly until the water runs clear.
   • Soak the tamarind in warm water for 15 minutes and extract the juice, discarding the pulp. If using tamarind paste, dissolve it in a little water.
2. Cooking the Dal:
   • In a pressure cooker, add the washed toor dal, turmeric powder, and 2 cups of water.
   • Cook for 3-4 whistles until the dal is soft and mushy. If you don’t have a pressure cooker, you can cook the dal in a pot, but it will take longer.
3. Cooking the Vegetables:
   • In a large pot, add the chopped tomatoes, onions, and green chilies.
   • Add 2 cups of water and bring to a boil. Cook until the vegetables are tender.
4. Combining Dal and Vegetables:
   • Once the vegetables are cooked, add the cooked dal to the pot.
   • Add tamarind juice/paste, red chili powder, sambar powder (if using), and salt. Mix well.
   • Bring the mixture to a boil and let it simmer for about 10-15 minutes, allowing the flavors to meld together. Adjust the consistency by adding more water if needed.
5. Tempering:
   • Heat oil or ghee in a small pan.
   • Add mustard seeds and let them splutter.
   • Add cumin seeds, fenugreek seeds (if using), dried red chilies, asafoetida, curry leaves, and minced garlic.
   • Fry for a few seconds until fragrant.
   • Pour the tempering over the simmering pappu charu and mix well.
6. Finishing:
   • Taste and adjust the seasoning if needed.
   • Garnish with freshly chopped cilantro.
7. Serving:
   • Serve the pappu charu hot with steamed rice and a dollop of ghee.

Tips:

• For a richer flavor, you can add a small piece of jaggery for a hint of sweetness to balance the tangy flavor of tamarind.
• Adjust the quantity of red chili powder according to your spice preference.
• Adding a few curry leaves while tempering enhances the aroma and flavor of the dish.
• Pappu charu can be made with various vegetables like bottle gourd, drumstick, or okra for added nutrition and flavor.