Pappucharu - Dal Curry
Pappucharu - Dal Curry
Serves: to serve 4
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 50 mins
ingredients
3 tablespoons -
vegetable oil
½ tablespoon - mustard seeds
10 - 12 - curry leaves
1 - onion
5 cloves - garlic
2 - red chilies
½ tablespoon - coriander seeds
4 oz - split red gram
7 fl oz - water
1 - tomato
½ tablespoon - mustard seeds
10 - 12 - curry leaves
1 - onion
5 cloves - garlic
2 - red chilies
½ tablespoon - coriander seeds
4 oz - split red gram
7 fl oz - water
1 - tomato
directions
- Peel and cut the onion lengthways, peel and finely chop the garlic, slit the red chilies lengthways and slice the tomato into four. Place a large frying pan (skillet) on a medium heat, add the vegetable oil and, when warm, add the mustard seeds, curry leaves, onion, garlic, red chilies, coriander seeds and split red gram.
- Sauté for 3-5 minutes until the split gram turns from yellow to light brown. Stir in the water and allow the ingredients cook gently for 15-20 minutes. Once the pulses become softer add in the tomato and cook for a further 5 minutes over a medium heat. Remove the pan from the heat and set aside to cool.
- Using a sieve, drain all the liquid into a bowl. Add the tamarind to the cooked pulses and blend well using a hand blender. Return the cooking liquid from the bowl to the blended pulses and bring to the boil. Serve hot with Steamed Rice.