– As a food chef and blogger, I am always on the lookout for delicious and authentic recipes to share with my readers.
– One of my favorite dishes to cook and enjoy is the traditional Andhra style Pappu Charu, also known as a lentil-based spicy soup.
– This flavorful and hearty dish is a staple in Andhra Pradesh and is loved for its tangy and spicy flavors.
– I am excited to share my take on this classic recipe and provide easy-to-follow instructions for you to recreate it in your own kitchen.
Ingredients:
– 1 cup pigeon peas (tuvar dal)
– 3 cups water
– 1 small lemon-sized tamarind, soaked in water
– 2-3 green chilies, slit
– 1 small onion, finely chopped
– 2-3 garlic cloves, minced
– 1 medium-sized tomato, chopped
– ½ tsp turmeric powder
– 1 tsp red chili powder
– Salt to taste
– 1 tbsp oil
– 1 tsp mustard seeds
– 1 tsp cumin seeds
– 2-3 dry red chilies
– A few curry leaves
– Fresh coriander leaves for garnish
Recipe:
1. In a pressure cooker, add the pigeon peas, water, turmeric powder, and salt. Pressure cook for 3-4 whistles or until the pigeon peas are soft and mushy.
2. Once the pressure is released, open the cooker and mash the cooked pigeon peas using a wooden spoon or potato masher. Set aside.
3. In a separate bowl, extract the tamarind juice from the soaked tamarind and set aside.
4. In a large pot, heat oil over medium heat. Add the mustard seeds and cumin seeds and let them splutter.
5. Add the dry red chilies and curry leaves, followed by the finely chopped onions and minced garlic. Sauté until the onions are translucent.
6. Add the chopped tomatoes and green chilies, and cook until the tomatoes are soft and pulpy.
7. Pour in the tamarind juice, red chili powder, and additional salt if needed. Allow the mixture to come to a boil.
8. Once the tamarind mixture has boiled, add the mashed pigeon peas and stir well. Let the Pappu Charu simmer for a few minutes to allow the flavors to meld together.
9. Garnish with fresh coriander leaves and serve hot with steamed rice.
I hope you enjoy making and savoring this Andhra-style Pappu Charu as much as I do!