Andhra Tomato Pappu Charu with Kerala Style Erissery of Chickpeas

Name: Andhra Tomato Pappu Charu with Kerala Style Erissery of Chickpeas
Prep time: 15 min
Cook time: 45 min
Ingredients: 100 g Toor dal; 200 g Tomatoes chopped; 500 ml Water; 1 tsp Mustard seeds; 5 g Curry leaves; 1 tsp Red chili powder; 10 ml Tamarind extract; 200 g Boiled chickpeas; 50 g Grated coconut; 1 tsp Cumin seeds; 1 tsp Turmeric powder; 15 ml Coconut oil

⏱️ 15m Prep🔥 45m Cook

Primary Dish

Andhra Tomato Pappu Charu

Ingredients

• 100 g Toor dal
• 200 g Tomatoes chopped
• 500 ml Water
• 1 tsp Mustard seeds
• 5 g Curry leaves
• 1 tsp Red chili powder
• 10 ml Tamarind extract

Cooking Steps

Pressure cook dal and tomatoes for three whistles.

Temper mustard seeds and curry leaves in hot oil.

Add boiled dal, tamarind extract, and chili powder.

Simmer for 5 minutes and serve hot.

The Perfect Pairing

Kerala Style Erissery of Chickpeas

Ingredients

• 200 g Boiled chickpeas
• 50 g Grated coconut
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 15 ml Coconut oil

Cooking Steps

Blend coconut and cumin into a coarse paste.

Mix chickpeas with paste and turmeric in a pan.

Simmer for 10 minutes until thickened.

Finish with coconut oil drizzle.