Pappucharu Annam

Cuisines

Best for

Recipe

Ingredients

1 cup	toor dal (split pigeon peas)
1 medium	onion, finely chopped
1 medium	tomato, chopped
2 cups	water
1 tsp	turmeric powder
1 tsp	red chili powder
1 tsp	tamarind paste
1 tsp	mustard seeds
1 tsp	cumin seeds
2 cloves	garlic, crushed
1 sprig	curry leaves
2 tbsp	oil
1 tsp	salt or to taste
2 cups	basmati rice
4 cups	water for rice
2 tbsp	ghee

Instructions

1. 1 Wash the toor dal thoroughly and pressure cook it with 2 cups of water, turmeric powder, and a pinch of salt until soft.
2. 2 In a pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, add crushed garlic and curry leaves.
3. 3 Add the chopped onions and sauté until they turn translucent.
4. 4 Add chopped tomatoes and cook until they are soft.
5. 5 Mix in the red chili powder and tamarind paste, and cook for another 2 minutes.
6. 6 Add the cooked dal to the pan, mix well, and let it simmer for 10 minutes. Adjust salt to taste.
7. 7 Meanwhile, wash and soak the basmati rice for 20 minutes.
8. 8 Bring 4 cups of water to a boil in a pot, add the soaked rice, and cook until the rice is done.
9. 9 Drain any excess water from the rice and fluff it with a fork.
10. 10 Serve the Pappucharu hot over the cooked rice, drizzled with ghee.