Pesara Pappu Charu

1. 1
   prep · ~15 min

   Soak the tamarind and wash the dal.

   1.Soak the tamarind in a little warm water until soft.

   2.Wash the moong dal well until the water runs clearer.

   3.Soak the dal for 15 minutes to help it cook faster.
2. 2
   pressure cook · ~15 min

   Cook the moong dal until soft.

   Add moong dal, turmeric powder, and 1 1/2 cups water to a pressure cooker. Cook for 2 to 3 whistles until the dal turns soft and mashable.

   TIPDo not make the dal too thick. This charu should stay light and pourable.
3. 3
   prep · ~3 min

   Extract the tamarind pulp.

   Squeeze the soaked tamarind well and strain the pulp. Discard the fibers and seeds.

4. 4
   simmer · ~12 min

   Simmer the charu base.

   1.Transfer the cooked dal to a pot and mash it lightly.

   2.Add tamarind pulp, chopped tomato, green chili, coriander powder, red chili powder, salt, and the remaining 1 1/2 cups water.

   3.Bring it to a gentle simmer and cook until the tomatoes soften and the raw tamarind smell goes away.

   TIPKeep the heat medium-low so the charu stays bright and doesn't taste harsh from the tamarind.
5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, crushed garlic, dried red chili, curry leaves, and asafoetida.

   4.Cook briefly until fragrant without burning the garlic.

   TIPOnce the curry leaves hit the oil, pour the tempering quickly over the simmering charu for the best aroma.
6. 6
   mix · ~2 min

   Mix the tempering into the charu.

   Pour the hot tempering into the pot and stir well. Let the charu simmer for 2 more minutes so the flavors come together.

7. 7
   garnish

   Garnish with coriander leaves.

8. 8
   serve

   Serve hot.

   Serve Pesara Pappu Charu hot in small katoris with steamed rice and a simple vegetable side.

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