PAPPU CHARU OR REDGRAM SOUP(broth):

Prep & Cooking: In pressure cooker -12mts

In vessel -45 mts

Serves 10 persons

Cuisine: Andhra

Ingredients:

Redgram (kandipappu or tur dal) – 1 cup

Okra (bendakayalu or ladies finger) -10(cut each one into 2)

Drum stick (mulagakaya) -3(cut into medium sized pieces)

Radish (mullangi) -1(cut into thin round pieces)

Brinjal (vankayalu) -2 (cut each one into 4)

Tomato -3 thinly sliced

Green chillies (pachi mirapakayalu) - 3 thinly sliced

Tamarind (chintapandu or imli) -1 large lemon measurement(soak in 2 cups of water .strain &retain the extract).

Salt -salt to taste

Red chilli powder -11/2 tbsp

Water -enough

For tempering/poppu/tadka/talimpu/seasoning:

¼ cup oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

onion(large) -1(cut into 4 pieces)

crushed garlic (vellulli) -4or 5

8 curry leaves

Coriander leaves(kothimeera) for garnishing –finely chopped

Asafoetida - pinch

How To Make:

1.Take one vessel add red gram & 3 cups of water ,cook it on low heat (pressure cooker -8 mts, vessel -30mts).

2.Then combine salt & mash tur dal with the back of the ladle. Redgram (kandipappu or tur dal) - 1 cup,Okra (bendakayalu or ladies finger) -10(cut each one into 2),Drum stick (mulagakaya)
- 3(cut into medium sized pieces),Radish (mullangi) -1(cut into thin round pieces),Brinjal (vankayalu) -2 (cut each one into 4),Tomato-3 thinly sliced, Green chillies (pachi mirapakayalu) - 3 thinly sliced,Tamarind (chintapandu or imli) -1 large lemon measurement(soak in 2cups water .strain &retain the extract),Red chilli powder -11/2 tbsp,Water -enough.

3.Heat oil in another pan add ¼ cup oil ,1/2 tsp mustard seeds,1/2 tsp cumin seeds,1 tsp split black gram dal,4-5 dried red chillies (tear into pieces),onion(large) -1(cut into 4 pieces),crushed garlic (vellulli) -4or 5,8 curry leaves,Asafoetida - pinch ,once splutters add this tadka or talimpu or poppu to pappu charu or tur dal soup or broth.cook till oil rises top.Garnish with coriander leaves.

4. Serve hot pappu charu or tur dal soup or broth with hot white rice.