Plain Dal and Rasam

This plain Dal is called pappu/Mudda pappu/ Gatti pappu in Telugu .This tangy and sweet rasam is also called charu in telugu

A typical traditional and simple combination recipe in certain parts of Andhra area.It is prepared almost daily as fixed itom in menu

It is very easy to prepare .Even with out knowing any basics of cooking, any body can prepare.

Ingredients:

For Pappu/Dal,

Toover dal – 200Gms

Salt

Green chillies – 3 (optional)

For Charu/Rasam,

Thick tamarind paste – 1 Tablesp

salt

Black pepper – 1/2Tsp

Dhania Seeds – 1/2Tablesp

Methi – A pinch

Jeera – 1/2Tsp

Black Pepper – 1/4 Tsp

Red chillies – 4,(3 for masala,one for tadka)

Curry patta leaves – 6 to 8

peeled and crushed garlic cloves – 4

Hing – A pinch

Haldi – A pinch

Chopped coriander – 1Tablesp

Desi ghee/Oil – 1 Tsp (or a little more)

Jaggary powder – 1/4Tsp

Method:

For Pappu,

1).Wash and cook dal in pressure cooker(preferbly 3 lits cooker) along with 500ml of water for 3 whistles

2).Mash it with a wooden laddle after adding salt.If green chillies are used they can be left off with out mashing

3).Keep the prepared dal in a serving bowl.No tadka is necessary.

For Charu/Rasam,

1).Dry fry the ingredients dhania,pepper,jeera,red chillies and methi seeds.Cool and make a course powder.Keep it aside

2).Mix tamarind paste With 600 to 700 ml of water , blend throughly with hand and Keep it aside after adding jaggary

3).Heat oil add hing,mustard seeds,methi,red chilli,crushed garlic and curry leaves one by one.Fry till mustard seeds crackle,Pour tamarind water over tadka.Let it boil for a min.

4).Remove from fire,add coriander and cover till serving.

Tips:

a).Best relished if you combine both dal and rasam with hot plain rice.

b).You can combine fiery avakaya pickle and dal.This tastes great if you add a tsp of desi ghee.