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Pappu Charu (Lentil Soup) – Windhu Kitchen

Pappu Charu (Lentil Soup)

  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 20m
  • Ready In: 25m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1 Cup
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Pappu charu is a traditional dish originating from the south Indian region of Andhra Pradesh. This fragrant tamarind and lentil soup are slowly simmered with a variety of vegetables. Pappu charu goes well with side dishes such as chutneys, vegetable stir-fries, pickles, and omelets.


  • 1 Cup Toor Dal
  • 1/2 Teaspoons Turmeric Powder
  • 1/2 Chopped Onion
  • 1 Small Tomato
  • 5 Green Chilies
  • 1 Cup Sorakaya
  • 1 Cup Carrots
  • Few Curry Leaves
  • 1 Cup Tamarind Water
  • 2 Tablespoons Oil
  • 1 Teaspoon Jeera
  • 1 Teaspoon Mustard Seeds
  • Few Red Chilies
  • 1 Teaspoon Ginger Garlic Paste
  • 2 Teaspoons Salt
  • A piece of Jaggery
  • Coriander Leaves


Step 1

Add 1 cup toor dal in a pressure cooker, wash the dal, and add water. Add 1/2 teaspoon turmeric powder and pressure cook up to 2 whistles.

Step 2

Once the pressure releases take out the lid. Mash the dal and keep it aside.

Step 3

Cut the onions, tomato, green chilies, carrots, sorakaya, few curry leaves and keep them aside.

Step 4

Heat 2 tablespoons oil and add 1 teaspoon jeera, 1 teaspoon mustard seeds, a few red chilies, all chopped vegetables. Sauté well.

Step 5

Close the lid and cook for 2 minutes. Add 1 teaspoon ginger garlic paste and mix well.

Step 6

Add 1 cup tamarind water, 1 cup water, 2 teaspoons salt, a piece of jaggery, and boil it for 2 minutes.

Step 7

Add mashed toor dal, 1 cup water. Mix well and boil it for 3 minutes.

Step 8

Add chopped coriander leaves. Mix well and turn off the stove.

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