Pages

Monday, December 19, 2011

Tomato Lentil Soup (Tomato Pappu Charu)

South Indian Vegetarian Main Course Special
Andhra Cuisine (Andhra Vantalu)

Tomato Lentil Soup (Tomato Pappu Charu)
Serves 2

Ingredients:
Tomatoes- 4 Medium, cut in Quarters
Split Pigeon Peas (Toor/Arhar Dal/Kandipappu)- ¼ Cup
Turmeric Powder (Haldi/Pasupu)- ½ Tsp.
Jaggery (Gud/Bellam)- 1 Tbsp.
Tamarind Paste (Imli/)- 1 Tbsp.
Curry Leaves (Kadi Patta/Karvepaku)- 4-5 No’s

For the Charu Podi/Rasam Powder:
Coriander Seeds (Dhaniya)- 2 Tbsp.
Cumin Seeds (Jeera/Jeelakarra)- 1 Tbsp.
Split Pigeon Peas (Toor/Arhar Dal/Kandipappu)- 1 Tbsp.
Black Pepper Corn (Kali Mirch/)- 1 Tbsp. (the Pepper Powder is quite ‘hot’ so adjust the quantity accordingly) 

For Tempering:
Olive Pomace Oil/Ghee- 2 Tsp.
Mustard Seeds (Rai/Aavalu)-a Pinch
Cumin Seeds (Jeera/Jeelakarra)- (Optional)
Asafoetida (Hing/Inguva Podi)- a Pinch

Method:
Wash, clean and Pressure cook Toor Dal till it’s cooked and easy to Mash. Keep the Boiled Dal Aside

Slightly Dry Roast and Blend the ingredients for Charu/Rasam Powder into a Fine Powder

Boil Water in a Deep Bottom Pot
Put Tomatoes, Turmeric Powder, Jaggery, Tamarind Paste, Salt and let it boil on slow flame
As the Tomatoes start to becomes soft, add Boiled Dal along with fresh Charu/Rasam Powder and Curry Leaves

In a Small Tadka Frying Pan, heat the Oil/Ghee for the Tempering, fry Mustard Seeds till they crackle, add Cumin Seeds and Asafoetida and Add to the Prepared Charu/Rasam
Serve Hot with Steamed Rice & complete with Andhra Meal with Andhra Style Vegetables, Set Curd!


Feel free to share your views & do let us know how this one turned out :)

No comments:

Post a Comment