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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
Cook the Moong Dal
Prepare the Charu Base
Prepare the Tempering (Tadka)
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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.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 188.12 calories per serving with 7.61g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
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.
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.
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.
Add 1/4 teaspoon of red chilli powder along with the turmeric or increase the number of green chillies for extra heat.
Yellow moong dal is a fantastic source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
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.
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.
Ingredients like turmeric (containing curcumin) and garlic possess natural anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
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.
Yes, it is very healthy. It's rich in plant-based protein from moong dal, low in fat, and easy to digest. The spices used also offer various health benefits, such as aiding digestion.
Absolutely. To make it vegan, simply replace the ghee with a neutral vegetable oil like sunflower oil or coconut oil for the tempering.
You can store leftover Pesara Pappu Charu in an airtight container in the refrigerator for up to 2-3 days. The flavor often deepens overnight. Reheat gently on the stovetop before serving.
If your charu is too watery, you can simmer it for a few more minutes with the lid off to allow some of the excess liquid to evaporate and thicken it.
If you don't have tamarind, you can use fresh lemon juice or amchur (dry mango powder). Add lemon juice at the end after turning off the heat, or add amchur powder while the charu is simmering.