Inguva Charu Recipe | How to make Inguva Chaaru
Inguva Charu Recipe is a thin lentil stew, which is a special version of roasted Chaaru from the Andhra cuisine. This can be served piping hot with Steamed Rice.
Servings 4 people
Ingredients
For Roasted Powder
- 1 tbsp Coriander Seeds
- 5 Dry Red Chilli
- 1 tsp Cumin Seeds
- 1/2 tsp Methi Seeds
- 2 Cloves
- 1- inch Cinnamon
To be Boiled
- 1/2 cup Toor Dal
- 1/2 tsp Asafoetida / Hing
- A Pinch Turmeric Powder
For Tempering
- 5 Small Onions
- 1 medium Tomato
- 2 tbsp Tamarind pulp
- 4 cloves Garlic
- 1 Green Chilli
- 1 Dry Red Chili
- 1 tsp Asafoetida / Hing
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 tsp Cooking Oil
- A Sprig Curry Leaves
- Handful Coriander Leaves
Instructions
- Dry roast the ingredients listed for powder, allow to cool, and grind to a powder. Keep it aside.
- Take a pressure cooker and roast the toor dal, then add water along with hing, turmeric powder.
- Cook for 2 to 3 whistles till the dal is cooked well. Let the pressure fall.
- When the pressure falls, add salt, crushed tomatoes, and tamarind pulp and bring to a boil.
- Add the roasted powder, bring to a boil.
- Simmer while you make the tadka.
- Now heat a kadai with oil, temper with hing, mustard seeds, cumin seeds, curry leaves, crushed garlic, slit green chilies, small onions, and saute well.
- Add the sauteed onions over the cooked dal and continue boiling for five more minutes.
- Add fresh coriander leaves.
Notes
We add more than the normal amount of hing to this charu.
You can add boiled Vegetables as well.
You can add boiled Vegetables as well.
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