READY IN
50 mins
50 mins
Pappucharu - Dal Curry
Recipe by Mamtha Sunil Kumar
Pappucharu - Dal Curry originates in the southern Indian state of Andhra Pradesh. It is very healthy, being rich in pulses and is a really tasty family meal with Steamed Rice. Though, like many Indian dishes, Pappucharu has a lot of ingredients, it is extremely easy to cook - and even easier to eat!
Panzanella 
Parkin Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
Ingredients for Pappucharu - Dal Curry
If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
to serve 4:
3 tablespoons
vegetable oil
½ tablespoon
mustard seeds
10 - 12
curry leaves
1
onion
5 cloves
garlic
2
red chilies
½ tablespoon
coriander seeds
4 oz
split red gram
7 fl oz
water
1
tomato
How to Cook Pappucharu - Dal Curry
- Peel and cut the onion lengthways, peel and finely chop the garlic, slit the red chilies lengthways and slice the tomato into four. Place a large frying pan (skillet) on a medium heat, add the vegetable oil and, when warm, add the mustard seeds, curry leaves, onion, garlic, red chilies, coriander seeds and split red gram.
- Sauté for 3-5 minutes until the split gram turns from yellow to light brown. Stir in the water and allow the ingredients cook gently for 15-20 minutes. Once the pulses become softer add in the tomato and cook for a further 5 minutes over a medium heat. Remove the pan from the heat and set aside to cool.
- Using a sieve, drain all the liquid into a bowl. Add the tamarind to the cooked pulses and blend well using a hand blender. Return the cooking liquid from the bowl to the blended pulses and bring to the boil. Serve hot with Steamed Rice.
MAMTHA SUNIL KUMAR'S HOT TIP:
Take care to add the tamarind only after the pulses are well cooked. Adding tamarind too earlier will stop the pulses from cooking.
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