Pappu Charu(Toor dal soup)

Pappu charu/pappu pulusu:

It is a very popular and staple dish in Andhra homes.There are many variations in it depends on vegitables, such as munakkaya(drum stick) pappu charu,mullangi(radish),bendakaya pappu charu.......etc. The basic recipe is same for any type of charu, but extra you can add any vegitables (drum sticks,radish,ladies finger.......etc.)as you like.

Ingredients:

Toor dal /kandi pappu ------1 cup

Oil------3 Tbsp

Tamarind ------Goose berry size

Onions------2 medium size

Green chillies------4

Tomatoes-------2 medium size

Turmaric------1/4 tsp

Red chilli powder-------1 tsp

Red chillies------2

Mustered seeds------1 tsp

Cumin seeds--------1 tsp

Hing/Asafoetida------pinch(optional)

Curry leaves--------1 spring

Garlic --------3 pods

Salt to taste

preparation:

• Pressure cook the toor dal(kandi pappu) with 3 cups of water till 3-4 whistles and mash it smooth.Then keep it aside.
• Cut the onions,tomatoes,green chillies length wise.
• Soak the tamarind in a cup of water ,then extract the pulp.
• Crush the garlic pods.
• Chop the cilantro/coriander leaves for garnish.

Method:

• Put the wide pan on medium heat,Then add Oil.
• Once the oil is hot add red chillis,mustered seeds,cumin seeds,crushed garlic,hing and curry leaves and allow them to splutter.
• Add onion slices,green chillies,turmaric and salt, then cook it till the onions are tender.
• Add tomato pieces and red chilli powder then cook it 3 minutes.
• Now add tamarind juice and cooked dal and water then allow it to cook for another 5 minutes on a slow flame.
• Finally garnish with cilantro/coriander seeds.
• Serve this Pappu Charu with Rice,any Vegitable fry and papad/vadiyalu.