Munakkaya Pappu Charu Recipe
This mulakkada pappu charu recipe (dal rasam with drumsticks) tastes the best with hot steaming rice and papad.
Equipment
- Pressure cooker
Ingredients
- 1 cup Yellow lentils
- 2 Onions sliced
- 2 Tomatoes finely chopped
- 3 Drumsticks peeled and cut into 3 inch pieces
- 2 Green chillies slit
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- 1 tbsp Chopped coriander
- Tamarind lemon sized ball soaked in water
- 1 tsp Powdered jaggery
For Tempering:
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 4 pods Garlic
- Few Curry leaves
- 2 Red chillies
- Pinch Asafoetida or hing
Instructions
- Wash the yellow lentils and soak them for an hour (soaking is optional). Pressure cook the lentils till soft. Mash it with a masher and keep aside.
- In a deep bottomed vessel, take oil and heat it. Add all the ingredients listed under tempering one by one except curry leaves and hing. Once all the ingredients are roasted properly add hing and curry leaves.
- Now add all the veggies and mix well. Cook with the lid closed for 5 mins.
- Extract the water from tamarind by squeezing. Add salt and tamarind water to the veggies. Cook till the veggies become soft.
- Add chilli powder, coriander powder and mix well.
- Now add the mashed lentils to the above mixture and simmer on a low flame for over 10 – 15 mins.
- Add the jaggery and mix well.
- Garnish with coriander.
Notes
* Do not make a fine paste of the lentils. I saw a few people just blend it and use it. I personally feel that cooking the lentils till soft and mashing will give a better texture to your dish.
** You can also temper the pappu charu once it is done if you wish.
*** Soaking any lentils before cooking makes your work easy. This helps in faster cooking of munakkaya pappu charu aka mulakkada sambar.