Pappu Charu Recipe Andhra Style Style Step By Step Easy

Know the details about the Pappu Charu Recipe Andhra Style Style Step By Step Easy, Pappu Charu Recipe Complete Home Cooking Method

Pappu Charu Recipe Andhra Style: A Delightful Culinary Adventure


Pappu Charu, a traditional Andhra-style lentil soup, is a delightful blend of flavors that promises to tantalize your taste buds. This comforting dish, typically served with rice, is simplicity at its best, showcasing the rich culinary heritage of Andhra Pradesh. Let’s dive into the details of this authentic recipe, including ingredients, cooking instructions, nutritional information, and more.

Pappu Charu Recipe Andhra Style Style Step By Step Easy


Here’s what you’ll need to prepare Pappu Charu:

  • 1 cup Toor dal (split pigeon peas)
  • 2 medium-sized Tomatoes
  • 2 Green chilies
  • 1/2 teaspoon Turmeric powder
  • Salt to taste
  • 1 tablespoon Tamarind pulp
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 2 Dry red chilies
  • A pinch of Asafoetida (Hing)
  • Few Curry leaves
  • 2 Garlic cloves (optional)
  • Fresh Coriander leaves for garnish

Nutritional Information

Pappu Charu is rich in protein, fiber, and antioxidants, thanks to the lentils and vegetables used in the recipe. A single serving of Pappu Charu provides approximately 150-200 calories, making it a healthy and satisfying meal option.

Preparation Time and Cooking Time

The total time required to prepare Pappu Charu, including soaking the lentils and chopping the vegetables, is approximately 30 minutes. The cooking time is around 20 minutes.

Cooking Steps Overview

The recipe involves cooking the lentils with tomatoes and spices until they’re soft and mushy. Then, a flavorful tadka (tempering) of mustard seeds, cumin seeds, dry red chilies, and curry leaves is added to the lentil mixture. Finally, tamarind pulp is stirred in for a tangy twist.

Step-by-Step Cooking Procedure

  1. Soak the Toor dal for about 30 minutes. Rinse thoroughly and drain.
  2. In a pressure cooker, add the soaked dal, chopped tomatoes, green chilies, turmeric powder, and salt. Add enough water and cook for 3-4 whistles or until the dal is soft and mushy.
  3. In a separate pan, heat oil. Add mustard seeds, cumin seeds, dry red chilies, hing, and curry leaves. Let them splutter.
  4. If using, crush the garlic cloves and add them to the pan. Sauté until they turn golden brown.
  5. Pour this tadka over the cooked dal. Mix well.
  6. Add tamarind pulp and adjust the consistency by adding more water if necessary. Let it simmer for a few minutes.
  7. Garnish with fresh coriander leaves before serving.


  • Always soak the dal before cooking. It not only reduces cooking time but also helps in better digestion.
  • Adjust the amount of tamarind pulp based on your taste preference.
  • You can add other vegetables like onions or drumsticks for extra flavor and nutrition.

Things to Know

Pappu Charu is typically served with rice and a side of pickle or papad. The dish is best enjoyed hot.


Can I use other types of lentils to make Pappu Charu? Yes, you can use Moong dal or Masoor dal as a substitute for Toor dal. However, the traditional recipe uses Toor dal.

How can I make Pappu Charu without a pressure cooker? If you don’t have a pressure cooker, you can cook the lentils in a deep pan. However, it will take longer to cook.

Can I store leftover Pappu Charu? Yes, you can refrigerate leftover Pappu Charu in an airtight container for up to 2-3 days. Reheat before serving.

This Pappu Charu recipe is a testament to the simplicity and flavor richness of Andhra cuisine. Give it a try, and enjoy this soothing, hearty meal with your loved ones.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *