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A light, tangy, and soupy lentil stew from the heart of Andhra cuisine. Made with delicate yellow moong dal and a tamarind-infused broth, this comforting dish is perfectly balanced with a hint of jaggery and a fragrant tempering of garlic and spices. It's the ideal accompaniment to hot steamed rice for a wholesome meal.
Cook the Dal & Prepare Tamarind
Sauté the Aromatics
Build the Pulusu Base
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A light, tangy, and soupy lentil stew from the heart of Andhra cuisine. Made with delicate yellow moong dal and a tamarind-infused broth, this comforting dish is perfectly balanced with a hint of jaggery and a fragrant tempering of garlic and spices. It's the ideal accompaniment to hot steamed rice for a wholesome meal.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 297.09 calories per serving with 14.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Prepare the Tempering (Tadka)
Finish and Serve
Incorporate vegetables like bottle gourd (sorakaya), drumsticks (mulakkada), or yellow cucumber (dosakaya). Add them along with the onions and cook until tender before adding the tamarind water.
For a sattvic version, you can skip the onions and garlic. The dish will still be flavorful from the spices and tempering.
While traditionally made with moong dal, you can also make a similar pulusu using toor dal (kandi pappu). The cooking time for toor dal will be longer.
For a slightly richer taste, you can add a tablespoon of coconut milk or a teaspoon of ground coconut paste towards the end of the simmering process.
Yellow moong dal is a fantastic source of vegetarian protein, which is essential for muscle repair, cell generation, and overall body function.
Moong dal is known for being light on the stomach and easy to digest. The high fiber content aids in regular bowel movements and promotes a healthy gut.
The presence of tamarind, turmeric, and garlic provides a good dose of antioxidants and anti-inflammatory compounds that help strengthen the immune system.
This dal is low in saturated fat and cholesterol. The fiber in lentils can help lower blood cholesterol levels, contributing to better cardiovascular health.
Yes, it is a very healthy dish. Yellow moong dal is an excellent source of plant-based protein and dietary fiber, making it easy to digest. The dish is low in fat, rich in essential minerals, and the use of spices like turmeric and garlic offers anti-inflammatory benefits.
One serving of Pesara Pappu Pulusu (approximately 1 cup or 355g) contains an estimated 260-280 calories. This is an approximation and can vary based on the amount of oil and jaggery used.
You can store Pesara Pappu Pulusu in an airtight container in the refrigerator for up to 2-3 days. It tends to thicken upon cooling, so add a little hot water while reheating to adjust the consistency.
Absolutely. You can cook the moong dal in an open pot. It will take longer, about 30-40 minutes, for the dal to become soft and mushy. Ensure you add enough water and stir occasionally to prevent it from sticking to the bottom.
Pulusu is a tamarind-based stew that is typically thinner and has a more pronounced tangy flavor. Sambar is thicker, always contains lentils (usually toor dal), a specific blend of spices called sambar powder, and a variety of vegetables.