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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.
For 4 servings
Cook the Dal
Prepare the Charu Base
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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.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 237.99 calories per serving with 9.25g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Prepare the Tempering (Tadka)
Finalize and Serve
Add vegetables like drumsticks, bottle gourd (sorakaya), or yellow cucumber (dosakaya) along with the onions and tomatoes in Step 2 for a heartier version.
During mango season, replace tamarind with 1/2 cup of chopped raw green mango for a distinct tangy flavor. Add the mango pieces along with the onions.
For a different kind of tang, skip the tamarind entirely. After taking the charu off the heat, stir in the juice of 1-2 lemons just before serving.
For a lighter and quicker version, substitute toor dal with yellow moong dal. Moong dal cooks faster and gives a different flavor profile.
Toor dal is an excellent source of plant-based protein and essential amino acids, which are crucial for muscle repair, growth, and overall body function.
The combination of fiber from lentils, the digestive properties of tamarind, and spices like hing (asafoetida) and cumin helps promote healthy digestion and prevent bloating.
Ingredients like turmeric (containing curcumin), garlic (containing allicin), and tomatoes (rich in Vitamin C) contribute to a stronger immune system and help fight infections.
The high fiber content from the lentils helps in regulating blood sugar levels, lowering cholesterol, and promoting a feeling of fullness, which can aid in weight management.
Pappu Charu is simpler than Sambar, typically made without a complex spice blend (sambar powder is often optional) and fewer vegetables. It's thicker and more lentil-forward than Rasam, which is a much thinner, more watery soup.
Yes, Pappu Charu is a very healthy and nutritious dish. It's rich in plant-based protein and fiber from the lentils, which aids digestion and provides sustained energy. The spices used, like turmeric and garlic, have anti-inflammatory and immunity-boosting properties.
One serving of Pappu Charu (approximately 1 cup or 255g) contains around 230-250 calories. The exact count can vary based on the amount of ghee used.
Absolutely. You can cook the toor dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, and you may need to add more water as it cooks. Ensure the dal is cooked until it's completely soft and falling apart before mashing.
Pappu Charu can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop before serving.
Yes, this recipe is easily made vegan. Simply substitute the ghee in the tempering with a neutral vegetable oil like sunflower or canola oil.