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Miriyala Pappu Charu Recipe | Black Pepper Dal Rasam | Pepper Dal Rasam

Dal Recipes | vegetarian

  • Cook Time 30 Mins
  • Servings 6

Ingredients

  • 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
  • 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
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.