Pappu Charu - Andhra Style Lentil Soup

Ingredients

• 1/2 cup (100g) toor dal (pigeon peas) 1/2 cup (100g) toor dal (pigeon peas)
• 1/4 cup (50g) masoor dal (red lentils) 1/4 cup (50g) masoor dal (red lentils)
• 2 cups (470ml) water 2 cups (470ml) water
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1/2 teaspoon asafoetida (hing) 1/2 teaspoon asafoetida (hing)
• 2 tablespoons oil 2 tablespoons oil
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 24g, 4g
• Protein: 9g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the toor dal and masoor dal under running water until the water runs clear.
2. 2.
   In a pressure cooker, add the rinsed lentils, water, turmeric powder, and salt. Cook for 4-5 whistles or until the lentils are soft and mushy.
3. 3.
   Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida. Allow them to splutter.
4. 4.
   Add chopped onions and green chilies to the pan. Sauté until the onions turn golden brown.
5. 5.
   Add chopped tomatoes and cook until they become soft and mushy.
6. 6.
   Add tamarind pulp, red chili powder, and salt. Mix well and cook for a minute.
7. 7.
   Pour the cooked lentils into the pan and mix everything together. Adjust the consistency by adding water if needed.
8. 8.
   Simmer the Pappu Charu for 10-15 minutes on low heat, allowing the flavors to meld together.
9. 9.
   Garnish with fresh coriander leaves and serve hot with steamed rice or as a soup.

Treat your ingredients with care...

• Tamarind pulp — Soak tamarind in warm water for 10 minutes, then extract the pulp by squeezing it with your hands. Strain the pulp before using to remove any seeds or fibers.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Adjust the consistency of the soup by adding more water if you prefer a thinner consistency.
• To enhance the flavor, temper the soup with curry leaves and dried red chilies before adding the lentils.

Serving advice

Serve Pappu Charu hot with steamed rice or enjoy it as a comforting soup on its own. Accompany it with a side of papadums or crispy fried lentil fritters for added crunch.

Presentation advice

Garnish the Pappu Charu with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Indian bowl or a deep soup plate to showcase its vibrant flavors.