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5 from 1 vote

Pappu Charu Recipe Andhra Style or Dal Rasam

A thin consistency dal recipe called as pappu charu made with tomatoes, tamarind pulp, yellow lentils along with aromatic tempering...
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: Andhra
Servings: 4 -5
Calories: 200kcal
Author: Asiya


To tenderize the dal:

  • 1 cup toor dal/toovar dal/yellow lentils
  • 3-4 medium size tomatoes chopped
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp oil
  • 1 1/2 cups water approx...

To boil the dal:

  • 1 medium lemon size tamarind extracted pulp
  • 1 medium size onion finely sliced
  • salt -to taste
  • 3-4 curry leaves
  • 1 tbsp coriander leaves
  • 1 tsp coriander seeds powder
  • 1 tsp black pepper corn powder
  • 1 tbsp rasam powder optional

For the tempering:

  • 2 tbsp oil
  • 1/2 tsp urad dal split black gram
  • 1/2 tsp chana dal chick pea gram/bengal gram
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tbsp very finely chopped garlic
  • 2-3 slit green chillies
  • 6-7 curry leaves
  • 3-4 dried red chillies


To cook the dal:

  • Firstly, take a pressure cooker, into it add toor dal, add chopped tomatoes, add turmeric powder, red chilli powder.
  • Also add oil, add about one and a half cups of water and pressure cook until dal is well tenderized or pressure cook for about 4-5 whistles on medium flame.
  • Reduce the steam, add salt and mash the dal into a fine paste.

To boil the dal:

  • To the mashed dal, add the extracted tamarind pulp and keep stirring while adding the pulp.
  • Add water as per requirement.
  • Add spices such as curry leaves, coriander leaves, coriander seeds powder, black pepper corn powder, rasam powder, salt if required, sliced onions.
  • Bring the whole mixed mixture of dal and tamarind pulp to a boil on low flame.

For the tadka:

  • Take a tadka pan, add oil and heat it.
  • Add mustard seeds and let them splutter.
  • Add cumin seeds, add urad dal, chana dal and stir it.
  • Add very finely chopped garlic and saute.
  • Add slit green chillies, add dried red chillies and saute for few seconds.
  • Add curry leaves and let them crackle.
  • Stir the tadka well.
  • Transfer the whole tadka into the boiled dal.
  • Pappu Charu is ready to be served!!!


1.Add hing/asafoetida in tadka if preferred.
2.Adding rasam powder is totally optional but if one wishes to add, then go ahead as it gives good taste with rasam powder too but can be skipped if it is not available.
2.If the dal rasam is too tangy then balance it by adding very few sugar crystals to balance the tangy taste.


Calories: 200kcal
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