A tangy and comforting Andhra-style lentil soup made with soft-cooked toor dal, tamarind, and a flavorful tempering. It's a staple in South Indian homes, perfect to mix with steamed rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
238cal
9gprotein
35gcarbs
Ingredients
0.75 cup Toor Dal (Also known as split pigeon peas)
0.5 tsp Turmeric Powder
3 cup Water (For pressure cooking the dal)
20 g Tamarind (Seedless, about a small lemon-sized ball)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Andhra-style crispy okra stir-fry that's delightfully crunchy and spiced just right. This simple side dish, known locally as Bendakaya Vepudu, comes together quickly and is the perfect way to enjoy okra without any sliminess.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
About Pappu Charu, Steamed Basmati Rice, Bendakaya Fry and Curd
Homestyle Pappu Charu with fluffy rice & crispy okra fry – a gut-friendly, soul-satisfying lunch!
This south_indian dish is perfect for lunch. With 841.59 calories and 27.450000000000003g of protein per serving, it's a muscle-gain option for your meal plan.
8gfat
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Jaggery (Grated or powdered, to balance the tanginess)
1.25 tsp Salt (Or to taste)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4 cloves Garlic (Lightly crushed)
2 pcs Dried Red Chili (Broken in half)
1 sprig Curry Leaves
0.25 tsp Hing (Asafoetida)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal
Rinse the toor dal under running water until the water runs clear.
In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Prepare the Charu Base
While the dal is cooking, soak the tamarind in 1 cup of hot water for 15 minutes.
Once softened, squeeze the tamarind pulp thoroughly to extract all the juice. Strain this liquid into a large pot, discarding the solids.
To the pot with tamarind extract, add the sliced onion, chopped tomatoes, slit green chilies, sambar powder (if using), red chili powder, and salt.
Bring the mixture to a boil over medium heat. Cook for 8-10 minutes, until the onions are translucent and the raw smell of the tamarind has dissipated.
3
Combine and Simmer
Pour the mashed dal into the pot with the cooked tamarind mixture. Add the grated jaggery and 1.5 cups of water.
Stir everything well to combine. The consistency should be thin and soupy; add more water if needed.
Bring the charu to a gentle simmer over low-medium heat. Let it cook for 5-7 minutes for the flavors to meld. Avoid boiling it vigorously, as this can cause the dal to separate.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, crushed garlic, and broken dried red chilies. Sauté for about 30 seconds until the garlic turns light golden and aromatic.
Add the curry leaves (be careful, they will splutter) and the hing. Sauté for another 10 seconds and immediately turn off the heat.
5
Finalize and Serve
Immediately pour the hot tempering over the simmering pappu charu. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice and a side of papad or a simple vegetable stir-fry (poriyal).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Okra (Also known as Bendakaya. Use young, tender pods.)
3 tbsp Vegetable Oil (Or any neutral cooking oil.)
1 pcs Onion (Medium-sized, finely chopped.)
4 pcs Garlic Cloves (Crushed or minced.)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal (Split black gram lentils.)
1 tsp Chana Dal (Split Bengal gram lentils.)
2 pcs Dried Red Chillies (Broken in half.)
12 pcs Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference.)
1 tsp Salt (Adjust to taste.)
1 tbsp Lemon Juice (Freshly squeezed.)
Instructions
1
Prep the Okra: Wash the okra thoroughly. Pat them completely dry with a clean kitchen towel or let them air dry for an hour. This step is critical to prevent a slimy texture. Once bone dry, trim the top and tail of each okra and chop them into 1/4-inch thick rounds.
2
Temper the Spices: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely. Then, add cumin seeds, urad dal, and chana dal. Sauté for about a minute until the dals turn a light golden brown.
3
Sauté Aromatics: Add the broken dried red chillies and curry leaves, and sauté for a few seconds until fragrant. Immediately add the finely chopped onion and crushed garlic. Sauté for 3-4 minutes until the onions become soft and translucent.
4
Cook the Okra: Add the chopped okra to the pan, spreading it in a single layer as much as possible. Mix gently to coat with the tempering. Cook uncovered on a medium-low flame for 15-20 minutes, stirring occasionally (every 4-5 minutes). The initial sliminess will disappear, and the okra will start to shrink and become crisp. Avoid over-stirring.
5
Add Spices and Salt: Once the okra is well-cooked, tender, and crispy at the edges, reduce the heat to low. Add the turmeric powder, red chili powder, and salt. Gently toss everything together to ensure the okra is evenly coated with the spices. Cook for another 2 minutes.
6
Finish and Serve: Turn off the heat. Squeeze the fresh lemon juice over the fry and give it a final mix. Serve the Bendakaya Fry hot as a side dish with steamed rice and sambar, dal, or rasam.
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
