Tuesday, 12 April 2016

kara pappu

Quick & comforting yummy recipe,which the whole  family enjoys.

It tastes even yummier when you accompany it with pachi pulusu.


Toor dal: 1 and half cup
1 small tomato 
1 small onion 
2 whole red chillies
3 garlic cloves (thinly sliced)
1 teaspoon  ginger garlic paste
1 table spoon red chilli powder 
1/2 table spoon turmeric
3 table spoons oil 
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 pinch asafoetida
1 table spoon coriander masala(dhaniya powder)
2 strands of curry leaves
Coriander leaves 1 fistful
Salt to taste
Water as per requirement


Firstly pressure cook toordal along with  some turmeric and water,wait for 2 whistles and switch off the flame.

Don't over cook dal,it should still retain its shape( not mushy),keep it aside.

Now take deep pan and add  oil and once oil is heated add sliced garlic and fry them until dark brown and add whole red chillies and fry them until dark brown too.

Now add mustard seeds,once they splutter add cumin seeds and asafoetida and later add all the curry
leaves and few coriander leaves.

Later add onions and add little salt to brown them quickly and add left over turmeric and ginger
garlic paste and cook for 2 - 3 minutes.

Now add chilli powder and left over salt and don't let it burn,after 2 - 3 seconds add chopped tomatoes and put the lid and cook until it's all mushy.

Once tomatoes are all mushy add pressure cooked dal and add water until you achieve desired consistency.

Later add coriander powder(dhaniya masala) and let it cook with a lid for 5 more minutes.

Finally switch off the flame and garnish with left over coriander leaves.

As with any dal it tastes delicious with ghee,but if you want to avoid ghee it also tastes better by itself
and or in combination with pachi pulusu.

Please see the pics below in making kara Pappu.

Have fun,please post your comments or experiences,thank you 😊😊

Pappu charu

Garlic flavoured  Pappu charu

Pappu charu is one of the few varieties of sambhar which I regularly make.


Toor dal or kandi Pappu : 2 cups
Tamarind : Size of 2 lemons ( soaked in warm water)
1 tomato sliced
1 carrot sliced (optional)
1 green chillies sliced
6 strands of curry leaves
Coriander leaves 1 fistful
1 potato peeled and sliced(optional)
1 small onion chopped
1 tablespoon of red chilli powder
1/2 tablespoon turmeric
2 table spoons cumin seeds or jeera
1 table spoon mustard seeds
2 red chillies whole
6-7 garlic cloves
4 tablespoons oil
Asafoetida little(optional)
Salt to taste
Water as per requirement.

Procedure: Grind few cumin seeds and 3 garlic cloves to fine paste either in a motor pestle or a grinder.

Add turmeric to the washed toor dal and add above cumin garlic paste and add water and pressure cook for 3 whistles.

Once it cools down mash toor dal with a masher or a hand blender to smooth paste and keep it aside.

Now get the pulp or juice out of soaked tamarind and keep it ready.

Add all the above ingredients (chilli powder,salt,curry leaves,coriander leaves,onions,green chillies,sliced potato,sliced carrot,to the toor dal paste and later add tamarind pulp and add water until
you get runny liquid consistency.

Now boil above preparation until all the vegetables get cooked and until you get desired sambhar or Pappu charu consistency.

Now take a small pan and add oil to it,once the oil heats up add 4 garlic cloves(thinly sliced).

Once garlic starts turning brown that's when you add whole red chillies and later add mustard seeds,once mustard seeds splutter add cumin seeds and finally add freshly chopped coriander.

Now add this tempering to the above Pappu charu.

This is our family and friends one of the most favourite dish.

 This is a must try recipe for garlic lovers and please share your experiences on my blog or website,Thank you☺️☺️