Instant pot Pappu Charu – Dal Rasam – Andhra style
Instant pot Pappu charu or Dal rasam is made from Toor dal, it is similar to sambar except that we dont use any vegetables or sambar spice mix. You can call it lentil soup.
Pappu = Dal and Charu = Rasam
Pappu charu is a staple in Andhra household and goes very well with Rice. It can be made into thin consistency and serve as soup also.
Instant pot pappu charu is mildly spiced and flavorful makes it suitable for kids too.
Hot Rice , Pappu charu and Potato stir fry makes an awesome meal. Also try my Potato eggplant and capsicum fry 🙂
If you are interested check my Sambar recipe in Instant pot
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Toor dal is also known as Pigeon peas, yellow split peas, Kandi pappu(in telugu), Tuvar dal( Hindi). You can also use yellow moong dal (pesarapappu) or Masoor dal ( red lentils) if desired.
Instant pot Pappu charu:
Pappu Charu – Dal Rasam
Tempering
- 2 tbsps Oil (or ghee)
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/2 heaping tsp Turmeric powder
- 1 broken Red chili
- 3 to 4 crushed garlic
- 1 sprig curry leaves
Main Ingredients
- 2 slit Green chili (or to taste)
- 1/2 Onion (roughly chopped)
- 2 small tomatoes (chopped)
- 1 inch Tamarind ((extract the juice by soaking in hot water))
- 1 tsp Coriander powder
- Red chili powder (to taste)
- Salt (to taste)
- Cilantro (to garnish)
- 1 cup Dal or yellow pigeon peas
- 3 cups Water (or as needed)
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Put Instant pot on saute mode high
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Add oil and let it get hot, once hot add tempering ingredients one by one. Fry for 1 or 2 mins.
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Now add Onion, green chili. Fry for 2 mins.
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Add Tomatoes and fry for another 2 mins.
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Now add the tamarind extract, coriander powder,red chili powder,salt and Dal + water.
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Turn off saute mode and put the lid, vent to sealing position.
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Do manual high 10 mins and Natural pressure release( or quick release after 10 mins in warm mode)
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Garnish with Cilantro . Add 1 tbsp of ghee(optional).
- Tamarind paste can also be used – 1 tbsp
- Adjust water to desired consistency
- Adjust the cooking time, it depends on the dal using ( sometimes it takes less time and sometimes it takes more time).
- Tempering can be done in the beginning or at the end. If doing at the end , you will need to do it on stove top.
- 160 ml cup is used to measure the dal.
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Check out the detailed video here
If I’m using tamarind concentrate, how many tsp/tbsp do I use?
Also can I use garlic paste instead of crushed garlic? How much?
Thanks, great recipes!!
For Tamarind paste use 1.5 tsp (you can always add more or less per taste). Crushed garlic gives nice taste but yes you can use garlic paste 👍😊