Archana's Kitchen

Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry)

December 29, 2016

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Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry) - Recipe image with step-by-step cooking instructions
Time:Prep: 16 M|Cook: 30 M|Total: 46 M
Makes:4 Servings
Meal:Lunch
Cuisine:Andhra

Andhra Style Pappu Charu Recipe is an aromatic and spicy Lentil Soup like side from Andhra Pradesh. Pappu means Lentils and Chaaru means Curry and this dish is always a part of a Andhra thali meal. A very simple preparation there are many variants to make this with every home having their own method. A perfect combination of spicy, tangy dal, it tastes heavenly when served with Steamed Rice, and ghee fried curd chillies on the side.

You can also try these other lentil-based Indian curries for a thali meal like, Hyderabadi Khatti Dal, Maharashtrian Dal Vangi and South Indian Molagooshyam.


Ingredients

For Tempering

    1 cup Arhar dal (Split Toor Dal)
    3 Green Chillies, or red dry chillies
    10 cloves Garlic
    1 Tomato, chopped
    1 Onion, chopped
    2 tablespoons Tamarind Paste
    1/2 teaspoon Turmeric powder (Haldi)
    Salt, to taste
    2 tablespoons Ghee
    6 Curry leaves
    1 teaspoons Mustard seeds (Rai/ Kadugu)
    1 pinch Asafoetida (hing)

Instructions for Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry)

    1

    To begin making the Andhra Style Pappu Chaaru, first wash the dal thoroughly and soak it for 15 to 20 minutes.

    2

    Add the dal, chopped tomatoes, chopped onion, green chillies, 6 crushed garlic cloves, turmeric powder and 2 cups of water into a pressure cooker.

    3

    Place the pressure cooker on a high heat and allow it to cook. When you hear a couple of whistles, turn the heat to low and continue to cook for a couple more whistles. The dal should be cooked well enough to be mashed easily. After 4-5 whistles in all, turn the heat off and allow the pressure to release naturally.

    4

    When you are able to lift the weight easily and open the lid of the pressure cooker, mash the cooked dal well using a vegetable masher.

    5

    Add tamarind pulp, salt and the remaining crushed garlic to this and 1 cup water and boil it again till the raw tamarind smell vanishes and the dal thickens.

    6

    Taste the dal and adjust salt and tamarind levels if needed. The chaaru should be tangy, spicy and garlicy.

    7

    For tempering, place a tadka ladle on the heat. Add some gheeand warm it up. Add the mustard seeds and allow them to crackle.

    8

    Next, add asafoetida and curry leaves and allow them to splutter and crisp up. Pour the tempering over the chaaru and serve with Steamed Rice and a dollop of ghee.



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