Welcome to Hyderabadi Ruchulu! 🌟 Today, we're making Gummadikaya Pappu Charu, a hearty and comforting dish combining lentils and vegetables in a flavorful, tangy stew. Perfect with steamed rice, this dish is a staple in many Telugu households! 😋

🌟 Ingredients:
Toor Dal – 1/2 cup
Water – 2 cups
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Oil – 1 tbsp
Onions – 2 (chopped)
Ash Gourd – 1 cup (diced)
Carrot – 1 (diced)
Green Chilies – 2 (chopped)
Tomatoes – 2 (diced)
Curry Leaves – 2 shoots
Red Chili Powder – 1 tsp
Salt – 1 1/2 tsp
Coriander Powder – 1 1/2 tsp
Jaggery – 1 tsp (grated)
Tamarind Pulp – 20 grams (soaked and squeezed)
Fresh Grated Coconut – 2 tbsp
Coriander Leaves – for garnish

🍽️ Tempering Ingredients:
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Red Chilies – 2 (chopped)
Curry Leaves – 2 shoots
Garlic Cloves – 7-8 (slightly crushed)

🍽️ Serving Suggestions:
Serve this Gummadikaya Pappu Charu with hot steamed rice for a wholesome and satisfying meal. Add a side of pickle or papad for an extra layer of flavor!

🌿 Cooking Tips:
Pressure cook the dal with cumin seeds, fenugreek seeds, and turmeric for 3 whistles to ensure a soft, creamy texture.
Always sauté the vegetables until soft for better flavor absorption.
Let the charu simmer for 10 minutes after adding the boiled dal to blend the flavors well.
Add fresh coconut at the end for a delicious, slightly sweet crunch.
Ensure the tempering cools slightly before adding it to the charu to retain the full aroma of the spices.

📝 Summary:
1. Wash 1/2 cup of toor dal and add it to a pressure cooker with 2 cups of water, 1/2 tsp cumin seeds, 1/4 tsp fenugreek seeds, and 1/4 tsp turmeric powder. Pressure cook for 3 whistles and let it release pressure naturally. Mash the cooked dal.
2. Heat 1 tbsp of oil in a pan, add 2 chopped onions, and sauté until translucent.
3. Add diced ash gourd, cover the pan, and cook for a few minutes. Add 1 diced carrot, 2 chopped green chilies, and fry for a few more minutes.
4. Add 2 diced tomatoes and cook until soft. Add curry leaves, 1 tsp red chili powder, 1 1/2 tsp salt, and 1 1/2 tsp coriander powder. Stir well.
5. Add 1 tsp of grated jaggery and 20 grams of tamarind pulp. Then, pour the mashed dal into the vegetable mixture and let it boil for 10 minutes.
6. Add 2 tbsp of fresh grated coconut and chopped coriander leaves for garnishing.
7. For tempering, heat 1 tbsp of oil, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 2 chopped red chilies, 2 shoots of curry leaves, and 7-8 crushed garlic cloves. Let them fry until fragrant.
8. Add the tempering to the prepared charu and mix well. Your delicious Gummadikaya Pappu Charu is ready to serve! 😍

📍 Timeline:
Washing and Cooking Dal: 00:40
Frying Vegetables: 01:17
Boiling Dal with Vegetables: 02:27
Preparing Tempering: 03:28
Garnishing and Final Touches: 03:06

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Gummadikaya Pappu Chaaru is a traditional Andhra recipe that combines the goodness of lentils and ash gourd to create a flavorful, tangy stew. This dish, also known as Gummadikaya Pappu or Gummadikaya Pappu in Telugu, is a popular choice in Andhra-style cuisine. Whether you're making Gummadikaya Pappu Curry or Gummadikaya Pappu Chaaru, the unique taste of ash gourd (boodida gummadikaya) adds a subtle sweetness to the dish. Some variations like Gummadikaya Pulusu, Gummadikaya Dappalam, and even Gummadikaya Sambar in Telugu-speaking households provide different ways to enjoy this ingredient. Gummadikaya recipes in Telugu often highlight its versatility, whether prepared as a curry or in a pappu. If you're looking for a quick and easy option, Pappu Chaaru Andhra-style is a fantastic recipe that can be made in a pressure cooker. Pappu Chaaru with vegetables is another wholesome choice, and the Pappu Chaaru recipe, including versions like the one from Vahchef, remains a favorite in many kitchens. Andhra Pappu Chaaru is a must-try for anyone who loves comforting, homestyle meals.