Authentic Telangana Pappu Charu with Steamed Rice
A comforting and tangy lentil soup from Telangana, simmered with tamarind, tomatoes, and aromatic spices. Perfectly pairs with hot steamed rice and a dollop of ghee.
45min
Total Time
4
Servings
Telangana
Cuisine
Recipe
1
Rinse the toor dal thoroughly and cook it in a pressure cooker with 3 cups of water and turmeric until soft and mushy, about 4 whistles.
2
Mash the cooked dal well and set it aside.
3
In a deep pan or vessel, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, crushed garlic, and dried red chilies, allowing them to splutter.
4
Add curry leaves and sliced onions, sautéing until the onions turn translucent.
5
Add the chopped tomatoes and green chilies, cooking until the tomatoes soften completely.
6
Pour in the extracted tamarind juice along with 2 cups of water, and bring the mixture to a rolling boil to raw the tamarind smell.
7
Stir in the sambar powder, jaggery, and salt, letting it simmer for 5 minutes.
8
Add the mashed toor dal to the boiling tamarind broth, mixing well to achieve a soup-like consistency. Simmer for another 7 to 10 minutes.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed rice and papad.
Ingredients
1 cup toor dal (yellow pigeon peas)
2 medium ripe tomatoes, chopped
1 lemon-sized ball of tamarind, soaked and extracted for juice
1 large onion, sliced
2 green chilies, slit
1/2 teaspoon turmeric powder
1 tablespoon sambar powder
2 tablespoons jaggery, grated
Salt to taste
2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 dried red chilies
A sprig of fresh curry leaves
3 cloves garlic, crushed
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.