Telangana Pappu Charu Lentil Tamarind Soup Everyday Thin

Ingredients

• 1/2 cup toor dal
• 3 cups water
• 2 medium tomatoes — finely chopped
• 1 marble-sized ball tamarind — soaked in 1/2 cup warm water, strained
• 1/4 tsp turmeric
• 2 green chillies — slit
• For tempering:
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp asafoetida
• 8 curry leaves
• 3 dried red chillies
• 4 garlic cloves — roughly crushed
• 1/2 tsp red chilli powder
• Salt
• Fresh coriander

Method

1. Pressure cook toor dal with 3 cups water and turmeric for 4 whistles until soft. Whisk well.
2. Add finely chopped tomatoes and tamarind water. Stir. Add slit green chillies.
3. Simmer on medium for 8 to 10 minutes until tomatoes are soft and the charu has a pleasant sour-savoury character.
4. The charu should be thin and flowing — not thick like dal. Add more water if needed.
5. Season with salt.
6. For tempering: heat 2 tbsp oil. Add mustard seeds — pop.
7. Add cumin, asafoetida, curry leaves and dried red chillies.
8. Add crushed garlic — fry 1 minute until golden. Turn off heat. Add red chilli powder.
9. Pour tempering over the charu. Stir. Garnish with coriander.