Introducing

NIMMAKAYA PAPPU CHARU

Instructions

  • 2 cups pappu - wash in cooker
  • 4 small tomatoes - chop and add
  • 25 chillies - chop and add
  • some turmeric - add
  • half spoon coriander powder - add
  • half spoon cumin powder - add
  • add water 2 times to pappu or more - 4 cups or little more
  • coriander - add after pappu is done and add water till as required
  • Put it on medium stove and check salt
  • Turn off the stove once if it gives foam and tastes perfect
  • Meanwhile, before Tadka, make the lemon juice extracted and keep it ready, roughly from 2 or 3 medium lemons.

Tadka

  • oil
  • mustard seeds
  • cumin seeds
  • curry leaves
  • asafetida (inguva)
  • 2 dry chillies
  • 1 spoon garlic paste or a few garlic
  • Turn off the stove and take it out from the stove
  • Add the lemon juice from 2 lemons into tadka taken off from the stove
  • Add the whole mixture immediately into pappu charu and check for lemon taste.

Notes

Add more lemon juice if needed and check salt as well. Don't boil or heat tadka or charu after adding lemon because it gives a bitter taste.