Miriyala Pappu Charu Recipe | Black Pepper Dal Rasam | Pepper Dal Rasam
Miriyala Pappu Charu is a comforting and flavourful dal-based rasam from Ballari, Karnataka. Unlike traditional rasams, this one does not use green chillies or red chillies for heat—the entire spice and warmth come from freshly ground black pepper. A special pepper masala podi enhances the flavour, making it a perfect accompaniment for Pongal or hot steamed rice.
This Ballari-style Miriyala Pappu Charu is simple yet packed with warmth from black pepper, making it an excellent choice for a light, comforting meal. Enjoy it with Pongal or steamed rice for an authentic experience!
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Tips
No chilies for heat:
- The spiciness should come only from black pepper, making this unique from regular rasams.
Perfect roasting of masala podi:
- Roast the spices until the pepper splutters, as this enhances the depth of flavor.
Slow simmering:
- Allowing the charu to boil for at least 20 minutes deepens the taste.
Ghee enhances the aroma:
- Since this dish relies on minimal ingredients, ghee-based tadka adds richness.
Miriyala Pappu Charu Recipe | Black Pepper Dal Rasam | Pepper Dal Rasam - Recipe Video
Miriyala Pappu Charu Recipe | Black Pepper Dal Rasam | Pepper Dal Rasam
Dal Recipes
|
vegetarian
Soaking Time 30 mins - Cook Time 30 mins
- Total Time 1 hr
Servings 6
Ingredients
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For Cooking Dal:
- ½ cup Toor Dal (Pigeon Pea Lentils)-Soaked for 30 minutes
- 1½ cups Water
- ¼ tsp Turmeric Powder
-
For Freshly Ground Pepper Masala:
- 1 tbsp Black Peppercorns
- ½ tsp Cumin Seeds
- 2 pinches Fenugreek Seeds
- 2 tsp Coriander Seeds
- 1 Dry Red Chilli
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For Tempering (Tadka):
- 1½ tbsp Ghee
- ½ tsp Mustard Seeds
- 1 Dry Red Chilli
- ½ tsp Urad Dal (Black Gram Dal)
- ½ tsp Cumin Seeds
- 1 slit Green Chilli (optional, for mild flavour, not heat)
- ⅛ tsp Hing (Asafoetida)
- 2 sprigs Curry Leaves
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For the Pappu Charu:
- 1 cup Sliced Onions
- 1 Tomato (cubed)
- 1 cup Tamarind Extract (extracted from a lemon-sized tamarind soaked in water)
- Salt (to taste)
- 1 litre Water
- Coriander Leaves (chopped)
Instructions
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Cooking the Dal:
Wash and soak ½ cup Toor Dal for 30 minutes. Add the soaked dal, 1½ cups water, and ¼ tsp turmeric powder to a pressure cooker. Cook for 4 whistles on medium flame. Once done, mash the dal and set aside.
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Preparing the Fresh Pepper Masala Powder:
Heat a pan and dry roast 1 tbsp black peppercorns, ½ tsp cumin seeds, 2 pinches fenugreek seeds, 2 tsp coriander seeds, and 1 dry red chili until the pepper splutters and releases its aroma. Let it cool slightly, then grind into a semi-coarse powder and set aside.
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Preparing the Tadka (Tempering):
Heat 1½ tbsp ghee in a heavy-bottomed pan, add ½ tsp mustard seeds and 1 dry red chilli, and let the mustard splutter. Add ½ tsp urad dal, ½ tsp cumin seeds, and 1 slit green chilli, followed by ⅛ tsp hing (asafoetida) and 2 sprigs of curry leaves, and sauté for a few seconds.
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Making the Pappu Charu:
Add 1 cup sliced onions to the tempering and sauté until translucent, then add 1 chopped tomato and cook until soft. Pour in 1 cup tamarind extract, add salt to taste, and let it boil. Add the freshly ground pepper masala powder and cook for a few minutes. Mix in the mashed dal, pour 1 litre of water, and simmer for 20 minutes on medium flame. Adjust salt and consistency if needed.
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Finishing Touch & Serving:
Sprinkle fresh coriander leaves before turning off the flame. Serve hot with Pongal or steamed rice, drizzled with extra ghee for enhanced flavor.
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