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:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Pesara Pappu Charu
Ingredients
- 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.
Menu Today
Hi Pavani,
I love any type of "Rasam". Thanks for sharing this recipe.
mrkk08
Pavani, a different type of saru.. added to by Tudu.Thnx
Vaishali
That's a classic, isn't it, Pavani?
Foodie's Hope
Hi Pavani, I have tried this moong dal rasam before, it does taste so different from tuar dal!! But only thing is moong dal smells funny for a while and then it tastes so good!!Thanks!!
Meena Kandlakuti
Hi Pavani,
Right now I don;nt have moong dal in store..next when I get I will try this for sure.Thank you for sharing
Cook n cook
Hi Pavani
Good recipe .
Thnx
mrkk08
hi pavani..nice dal recipe. or is it rasam. thsi is close to the marathi way of making dal. have to try it. thanks
Dee
pavani, this was my mother's quick fix for lunch or dinner. I was making it and wanted to check if anyone else has posted it and here i come to see that you have done it long back. This is comfort food for me.
Anonymous
I have a little different recipe from my mom..she cooks the moong dhal seperately first and keep it aside. Then to water add vertically sliced onions, 2 chilles (slit), one tomato, salt and little turmeric. cook untill tomatoes are cooked a little and add dhal to it..after tomatoes are cooked..season it..then let it cool and add lime juice in the end..she says if you add lime juice when its hot or while cooking it might taste bitter. Garnish it with cilantro.
It's almost similar to what you had mentioned..
harsha vardhani
Hi Your site is very informative about the receipes try this https://www.youtube.com/watch?v=dWVPgx3cXNs
Sandhya Nadkarni
Pavani,
This looks delicious! Dishes like these are so light and flavorful. I like the addition of methi in this rasam.
Vaishali Sabnani
I love rasams , be it moong dal or toor dal . This rasam looks little thick , I have been under the impression that these are always watery . All the same rasam is rasam ! 😜
Shailender Sharma
Soulful food much needed at the time of lockdown. Perfect texture and superbly looking. Too much yum
ARCHANA
Delicious must have especially when it uses so few ingredients! I want some and will eat it just plain like a soup.
Lata Lala
Simple recipes are most welcome at this lockdown period. We too love to eat this dal with tomatoes. Pair it up with any sukki sabzi and I am all sorted for a hearty lunch.
Mayuri Patel
I totally agree with you Pavani, moong dal is one of the easiest to prepare and there are so ways one can make it. Love the color of your preparation and since its a bit thick would love to pair with rotis.
Sandhya Nadkarni
Simple nutritious dals like these are real comfort food with rice. Lovely share Pavani!
Uma Srinivas
I love moong dal rasam with vada and rice. Looks flavorful and delicious. I need that bowl of rasam right now 🙂
Jayashree T.Rao
I love cooking this dal as it requires less time too. Simple dal rice is the best food anytime.
Sapana
Moong dal is one of our family favorites, but I have never Cooke dit this way. I will try your recipe next time, it looks so delicious.