READY IN
50 mins
Pappucharu - Dal Curry Recipe

Pappucharu - Dal Curry

An Ideal Recipe for Vegetarians
Mamtha Sunil Kumar

Recipe by  

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!

      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.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

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

  1. 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.
  2. 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.
  3. 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 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.
 
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

26 Creative Toasties
26 Creative Toasties

Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!

20 Tasty Italian Dinners
20 Tasty Italian Dinners

Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.

33 Ways with Sausages
33 Ways with Sausages

Pork, beef, turkey, it doesn't matter - a sausage is a great way to get protein on you plate quickly and easily with maximum pleasure!

Other Recipes

 


 
ALL RIGHTS RESERVED © 2019 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them. up