PAPPU CHARU

Pappu charu is a traditional Andhra favorite nutritionally filled delicious and easy to cook. A mouthwatering easily digestable dish that is prepared in most of the homes in Andhra.  Pappu means dal and charu means rasam. This a little similar to the Sambar but cooked without the sambar masala more so over it could be said it’s a medley of the sambar and rasam. To be more specific it resembles the taste of a lentil soup but little sour to taste as we use tamarind pulp juice/water.  There are certain foods which have comfort written all over them and Pappu charu falls in the comfort food category, which makes a soothing combination with rice.  It makes a great meat-less main course and is cooked with seasonal vegetables like lady’s finger (okra), brinjal (eggplant), shallots, tomatoes, sweet potato, radish, carrot, pumpkin and drumsticks, etc. Each of these give a distinctive flavor of its own.

Pappu charu is redolent with the delicate flavor of curry leaves and seasoned with Indian spices like cumin, mustard, and fenugreek and ginger - garlic paste. Every region in India has recipes which are traditional and handed down over generations. These recipes are generally basic, nutritious and light on the stomach. They use a good mix of spices which not only improve appetite but also help in improving digestion. One such recipe is the pappu charu that is taught to the next generations by the elders. There are many variations to it, named as Radish pappucharu, vankaya pappucharu, mullangi pappucharu and so on.

Dal or pappu is something that constitutes an integral part of every Indian meal. You'll find it whistling away in cookers in every home and hotel. It is seasoned with variety of spices and it tastes delicious. Flavorful, simple and full of nutrients, one is sure to get an amalgamation of great taste with wholesome goodness. Dal seem simple and basic at first glance, actually encompasses an amazing variety. It is usually an accompaniment mainly with rice or roti. Different types of dal are masoor, toor, channa, moong and urad. There are many dal recipes such as Palak Dal, Tadka Dal, Mango Dal, Dal Makhani, Cucumber Dal, Masala Dal, Dal Bati and many more….

Toor dal also known as Arhar dal is the most popular and widely consumed dal in India. This dal is known with many different names in different part of India, like Tuvar dal, Toovar dal. In Northern part of Indian it is known as yellow dal (peeli dal) or Arhar dal. Every region in India has its own combination of seasoning and cooking style of cooking Toor dal.  It is used in popular recipes like south India sambhar, Gujarati dals, the famous puran poli and lots of other tasty dishes. It has a thick gelatinous or meaty consistency, and takes a little longer to cook than moong or masoor dal.

Cooking Tips:

• Do not add the tamarind before the veggies are cooked completely.

Health Tips:

• Toor dal contains folic acid, an important vitamin for all women.
• Toor dal is also an excellent source of carbohydrates, which your body needs for energy. When you eat, food containing carbohydrates, your body breaks them down into glucose, or blood sugar.
• Tamarind is an effective cure for bilious disorders, it plays an indirect yet very important role in controlling the cholesterol levels in the body.