Pesara Pappu Charu Recipe

Pesara pappu charu is a simple and delicious Andhra side dish made with moong dal and tomato. This is an easy to make recipe that takes minutes to put together. You can make the dish either in an instant pot or a pressure cooker in under 30 minutes.

I grew up eating this pappu charu and is one of my favorite comfort food. Serve this creamy and hearty tomato dal with either rice or roti.

About the recipe

Pesara pappu charu is one of my childhood favorite dishes. It is a very simple and easy to make recipe. Even without any spices or special ingredients, this tomato dal tastes absolutely amazing.

It is 100% comfort food that reminds me of home because this was a staple that my mom used to make all the time. I make it now whenever I feel homesick or just plain sick. I am happy that my kids love this tomato pappu as much as I love it.

Moong dal or pesara pappu is Telugu one of the easiest dals to cook because it gets soft and mushy in no time. Cooking it in an instant pot or pressure cooker makes it even more easier. Instructions for both pressure cooking as well as stove top version below.

I usually serve this pesarapappu charu or tomato dal with hot steamed rice and a dry curry. That is my favorite way of enjoying this dish with a dollop of ghee on top. But this goes well even with roti or poori.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Andhra pappu charu recipe:

• Pesarapappu or split moong dal - this is a very easily available in well stocked grocery stores or Asian groceries.
• Tomato, onion (optional), , green chilies, curry leaves.
• Tamarind paste or lemon juice ~ you can use either of them to add flavor to this tomato dal.
• Mustard & cumin seeds, dry red chili and hing.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here's how to make Andhra style tomato pappu charu:

Combine dal, tomatoes, green chilies and water in an Instant pot or pressure cooker. Cook on Manual under high pressure for 6 minutes or until tender. Let the pressure release naturally.

Heat oil in a small saucepan, add mustard and cumin seeds. After the seeds splutter, add red chilies and hing. Add the seasoning, red chili powder, turmeric and salt to the cooked dal.

Stir in lemon juice and chopped coriander after removing from the flame and mix well.

Expert Tips

• Feel free to jazz up this simple tomato dal with sambar powder. You can add up to 1 tablespoon of sambar powder and reduce red chili powder to ½ teaspoon.
• You can add crushed or finely chopped garlic (about 2~3 cloves) to the tempering. Let the garlic turn golden and then add it to the cooked lentils. This is a delicious version called lasoon moong dal that is enjoyed all over Northern India.
• Add greens like spinach or chard to this pappu charu for a nutritious twist.
• Store leftover dal in an airtight container for up to 3 days.
• This tomato moong dal thickens as it cools down. So, add a splash of water while reheating it.

You might also like

Here are a few more pesara pappu recipes that you might enjoy:

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Recipe Card

Pesara Pappu Charu

Tomato Moong dal is a simple, comforting and hearty dish to serve with either rice or roti. Recipe can be made in an Instant Pot or pressure cooker in under 30 minutes.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: soups stews

Cuisine: andhra

Servings: 6 servings

Ingredients

1x2x3x

• ½ cup Split Moong dal (Pesara pappu)
• 1 Small Onion, chopped (optional)
• 2 Medium Ripe Tomatoes, chopped
• 2~3 Green chilies, slit
• 1½ cups Water, plus more if needed
• 1 tablespoon Lemon juice or Tamarind paste
• ½ teaspoon Red chili powder
• ¼ teaspoon Turmeric
• To taste Salt
• 2 teaspoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 Dry Red chilies
• Pinch of Asafoetida (Hing)
• 6~8 Curry leaves

Instructions

Instant Pot Method:

• Combine dal, onion (if using), tomatoes, green chilies and 1½ cups of water in an Instant pot or pressure cooker. Cook on Manual under high pressure for 6 minutes or for 3~4 whistles. Let the pressure release naturally.
• Once the dal is cooked through, stir in red chili powder, turmeric, salt, tamarind paste or lemon juice.

  If dal looks too thick, then add about ½~1 cup of water (depending on the desired consistency) to the dal and cook for about 5 minutes on sauté mode in IP or on medium flame on the stove.

Stove Top Method:

• Combine dal, onion (if using), tomatoes and green chilies in a heavy bottomed saucepan. Add 2¼cups of water, bring the mixture to a boil. Lower the heat, cover and cook till the lentils are soft, about 25~30 minutes.
• Once the dal is cooked through, stir in red chili powder, turmeric, salt, tamarind paste or lemon juice. Stir in more water if the dal looks too thick and simmer until heated through.

Make Tempering:

• Heat oil in a small sauce pan, add mustard and cumin seeds. After the seeds splutter, add red chilies, hing and curry leaves.

  Add the tempering into the dal and mix well.

Video

Notes

• Feel free to jazz up this simple tomato dal with sambar powder. You can add up to 1 tablespoon of sambar powder and reduce red chili powder to ½ teaspoon.
• You can add crushed or finely chopped garlic (about 2~3 cloves) to the tempering. Let the garlic turn golden and then add it to the cooked lentils. This is a delicious version called lasoon moong dal that is enjoyed all over Northern India.
• Add greens like spinach or chard to this pappu charu for a nutritious twist.
• Store leftover dal in an airtight container for up to 3 days.
• This tomato moong dal thickens as it cools down. So, add a splash of water while reheating it.

Nutrition

Calories: 94kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 64mg | Potassium: 133mg | Fiber: 3g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 29mg | Calcium: 25mg | Iron: 1mg

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