Pesara Pappu Charu
A light and tangy Andhra-style lentil soup made with yellow moong dal, tamarind, and tomatoes. This comforting and soupy dal is tempered with classic South Indian spices and is perfect served hot with steamed rice.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Cook the Moong Dal
- b.Place the rinsed yellow moong dal in a pressure cooker. Add 1.5 cups of water and the turmeric powder.
- c.Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the dal is completely soft and mushy.
- d.Allow the pressure to release naturally. Open the cooker and use a whisk or the back of a ladle to mash the dal into a smooth paste. Set aside.
- 2
Step 2
- a.Prepare the Charu Base
- b.In a separate medium-sized pot, combine the mashed dal, the remaining 2.5 cups of water, chopped tomatoes, slit green chillies, and tamarind paste.
- c.Add salt and the optional jaggery. Stir everything together until well combined.
- d.Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 10-12 minutes. This allows the flavors of the tomato and tamarind to meld into the dal.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.While the charu is simmering, heat ghee in a small pan (tadka pan) over medium heat.
- c.Once the ghee is hot, add the mustard seeds and wait for them to splutter completely.
- d.Add the cumin seeds, broken dried red chillies, and crushed garlic cloves. Sauté for 30-40 seconds until the garlic turns light golden and aromatic.
- e.Turn off the heat and immediately add the curry leaves and hing. Be cautious as the leaves will splutter. Swirl the pan for a few seconds.
- 4
Step 4
- a.Combine and Serve
- b.Immediately pour the hot tempering over the simmering charu. You should hear a satisfying sizzle.
- c.Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
- d.Turn off the heat. Let the charu rest for 5 minutes for the flavors to infuse. Serve hot with steamed rice, papad, and a vegetable stir-fry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother texture, you can blend the cooked dal with a hand blender before adding it to the pot.
- 2Do not over-boil the charu after adding the tempering, as it can diminish the fresh aroma of the spices.
- 3The amount of tamarind and jaggery can be adjusted based on your preference for tangy and sweet notes.
- 4Crushing the garlic cloves releases more flavor than chopping them.
- 5If the charu becomes too thick upon cooling, you can add a little hot water to adjust the consistency before reheating.
Adapt it for your goals.
Add Vegetables
Incorporate diced vegetables like bottle gourd (sorakaya), drumsticks (munakkaya), or yellow cucumber (dosakaya) along with the tomatoes in Step 2 for added nutrition and texture.
Different LentilDifferent Lentil
While pesara pappu is traditional, you can make a similar dish using toor dal (kandi pappu). The cooking time for toor dal will be longer.
Lemon FlavorLemon Flavor
For a different kind of tang, skip the tamarind and add 1-2 tablespoons of fresh lemon juice at the very end, after turning off the heat.
Spicier VersionSpicier Version
Add 1/4 teaspoon of red chilli powder along with the turmeric or increase the number of green chillies for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Yellow moong dal is a fantastic source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
Easy to Digest
Moong dal is known to be one of the lightest and easiest lentils to digest, making this dish suitable for all ages and gentle on the stomach. Spices like hing and cumin further aid digestion.
Rich in Fiber
The combination of lentils and tomatoes provides a good amount of dietary fiber, which promotes satiety, supports digestive health, and helps regulate blood sugar levels.
Anti-Inflammatory Properties
Ingredients like turmeric (containing curcumin) and garlic possess natural anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Frequently asked questions
One serving of Pesara Pappu Charu contains approximately 160-190 calories, depending on the amount of ghee used. It's a light and nutritious dish.