Easy Pesara Pappu Charu | Hesaru Bele Saaru | Moong Dal Rasam | Pesara Kattu

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4 Servings
  • Category: rasam
  • Cuisine: south indian

Ingredients

  • 1 cup moong dal
  • ¼ tsp turmeric
  • 1 tsp oil
  • 2 cup water
  • 1 tomato (cubed)
  • 1 onion (sliced)
  • 3 chilli (slit)
  • 1 inch ginger (grated)
  • 1 tsp salt
  • few curry leaves
  • ¼ cup tamarind extract
  • 2 cup water
  • 2 tbsp coriander (finely chopped)

for tempering

  • 2 tbsp oil
  • 8 cloves garlic (crushed)
  • 1 tsp mustard
  • ½ tsp cumin
  • pinch hing
  • 1 dried red chilli
  • few curry leaves

Method

  1. Firstly, in a pressure cooker take 1 cup moong dal and rinse with water.
  2. Add ¼ tsp turmeric, 1 tsp oil and 2 cup water.
  3. Pressure cook for 2 whistles or until the dal softens.
  4. Mash the dal slightly to have a creamy consistency.
  5. Add 1 tomato, 1 onion, 3 chilli, 1 inch ginger, 1 tsp salt, few curry leaves and ¼ cup tamarind extract.
  6. Boil for 7 minutes or until the tomato softens.
  7. Further, add 2 cup water and mix well adjusting the consistency as required.
  8. Once the rasam gets to a boil, prepare the tempering by heating 2 tbsp oil and saute 8 cloves garlic.
  9. Also add 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
  10. Splutter the tempering and pour over the chaaru.
  11. Add in 2 tbsp coriander and mix well.
  12. Finally, enjoy Pesara Pappu Charu with hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.