Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry)
A high protein Andhra recipe with arhar dal (split toor dal), green chillies - or red dry chillies, cloves garlic. Ready in 46 min, serves 4.
Curated bySuresh Naidu🇮🇳
Instructions
15 steps- 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
green chillies - or red dry chillies(3)cloves garlic(10)tomato - chopped(1)onion - chopped(1)turmeric powder (haldi)(1/2 teaspoon) - 3
Place the pressure cooker on a high heat and allow it to cook
- 4
When you hear a couple of whistles, turn the heat to low and continue to cook for a couple more whistles
- 5
The dal should be cooked well enough to be mashed easily
- 6
After 4-5 whistles in all, turn the heat off and allow the pressure to release naturally
- 7
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
- 8
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
cloves garlic(10)tablespoons tamarind paste(2)salt - to taste - 9
Taste the dal and adjust salt and tamarind levels if needed
tablespoons tamarind paste(2)salt - to taste - 10
The chaaru should be tangy, spicy and garlicy
cloves garlic(10) - 11
For tempering, place a tadka ladle on the heat
- 12
Add some gheeand warm it up
tablespoons ghee(2) - 13
Add the mustard seeds and allow them to crackle
teaspoons mustard seeds(1) - 14
Next, add asafoetida and curry leaves and allow them to splutter and crisp up
curry leaves(6)pinch asafoetida (hing)(1) - 15
Pour the tempering over the chaaru and serve with Steamed Rice and a dollop of ghee
tablespoons ghee(2)
Rate this recipe
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Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry)
A high protein Andhra recipe with arhar dal (split toor dal), green chillies - or red dry chillies, cloves garlic. Ready in 46 min, serves 4.
Curated bySuresh Naidu🇮🇳
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Directions
15 steps- 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
green chillies - or red dry chillies(3)cloves garlic(10)tomato - chopped(1)onion - chopped(1)turmeric powder (haldi)(1/2 teaspoon) - 3
Place the pressure cooker on a high heat and allow it to cook
- 4
When you hear a couple of whistles, turn the heat to low and continue to cook for a couple more whistles
- 5
The dal should be cooked well enough to be mashed easily
- 6
After 4-5 whistles in all, turn the heat off and allow the pressure to release naturally
- 7
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
- 8
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
cloves garlic(10)tablespoons tamarind paste(2)salt - to taste - 9
Taste the dal and adjust salt and tamarind levels if needed
tablespoons tamarind paste(2)salt - to taste - 10
The chaaru should be tangy, spicy and garlicy
cloves garlic(10) - 11
For tempering, place a tadka ladle on the heat
- 12
Add some gheeand warm it up
tablespoons ghee(2) - 13
Add the mustard seeds and allow them to crackle
teaspoons mustard seeds(1) - 14
Next, add asafoetida and curry leaves and allow them to splutter and crisp up
curry leaves(6)pinch asafoetida (hing)(1) - 15
Pour the tempering over the chaaru and serve with Steamed Rice and a dollop of ghee
tablespoons ghee(2)
Rate this recipe
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