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A light and tangy lentil soup from Andhra, made with split yellow moong dal. This comforting and soupy dish is flavored with tamarind and a simple tempering of spices, making it a perfect accompaniment to steamed rice.
For 4 servings
Pressure Cook the Dal
Prepare the Charu Base
Simmer the Charu
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A light and tangy lentil soup from Andhra, made with split yellow moong dal. This comforting and soupy dish is flavored with tamarind and a simple tempering of spices, making it a perfect accompaniment to steamed rice.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 244.9 calories per serving with 10.99g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Serve
You can add vegetables like drumsticks, bottle gourd (sorakaya), or yellow cucumber (dosakaya) along with the dal while pressure cooking for a more wholesome version.
For a sattvic or no-garlic version, simply omit the garlic from the tempering. The charu will still be flavorful.
While traditionally made with moong dal, you can also make a similar charu using toor dal (kandi pappu) for a slightly different flavor and texture.
Increase the number of green chilies and the amount of red chili powder for a spicier kick.
Yellow moong dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
This dish is light on the stomach and easy to digest. Spices like cumin and asafoetida (hing) are known to prevent bloating and improve digestion.
Being a soupy lentil preparation with minimal oil, it is low in calories and fat, making it a great option for weight management and a healthy diet.
The presence of turmeric, garlic, and other spices provides anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Yes, it is very healthy. It's a light, protein-rich soup made from moong dal, which is known to be easy to digest. It's low in fat and calories, making it an excellent choice for a comforting and nutritious meal.
One serving (approximately 1 cup or 315g) of Pesarapappu Charu contains around 180-220 calories, depending on the amount of ghee used.
Absolutely. You can cook the dal in a regular pot on the stovetop. It will take longer, about 30-40 minutes, for the dal to become completely soft. Ensure you add enough water and stir occasionally to prevent it from sticking.
Leftover Pesarapappu Charu can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling, so you may need to add a little hot water while reheating.
If the charu is too tangy, you can balance the flavor by adding a small piece of jaggery or about 1/4 teaspoon of sugar. You can also dilute it slightly with a little more water and adjust the salt.