Toor Dal 3/4 cup
Red Pearl Onions 1 1/2 cups
Fresh Tamarind 2 – 3 inch sized ball
Jaggery (grated) 3/4 cup
Turmeric Powder 1/2 tsp
Green Chiles 2
Salt to taste
Fenugreek Seeds a big pinch
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 3
Curry Leaves 10 – 15
Asafoetida a big pinch
Pure Ghee / Oil 1 tbsp
Method of preparation:
Boil pearl onions in water for a minute and refresh in cold water.
Remove ends and peel the skin off of the pearl onions.
Alternatively, soak the pearl onions in water for an hour if you have time.
Soak tamarind in a cup of water for few minutes and extract all the thick juice.
Remove stems, wash and slice the green chiles.
Wash thoroughly and pressure cook toor dal in 2 cups of water for 3 whistles.
Alternatively, boil toor dal in 3 – 4 cups of water until soft and cooked.
Heat oil in a sauce pot, add all talimpu ingredients in order.
When urad dal changes color, add green chiles and peeled whole pearl onions.
Pour tamarind extract, cooked dal along with water its cooked in, 2 cups of water and turmeric powder.
Boil on medium flame until pearl onions are soft and cooked from inside.
Season with salt and adjust sweetness and sourness at this point according to your preference.
Add more water if the stew is too thick and boil for few more minutes.
Serve pappu charu hot with steamed rice and a dollop of ghee.
Notes: Make sure pearl onions are cooked through before removing from heat.