Raw Tamarind Lentil Soup (pachi Pulusu Pappu)
Raw Tamarind Lentil Soup (Pachi Pulusu Pappu) is a traditional Andhra dish that is packed with flavors and nutrients. This refreshing soup is made with raw tamarind, lentils, and a blend of aromatic spices, making it a perfect dish for a hot summer day.
Ingredients
- 1/2 cup raw tamarind
- 1/2 cup split pigeon peas (toor dal)
- 4 cups water
- 1 tsp turmeric powder
- 2-3 green chilies, slit
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- A pinch of asafoetida (hing)
- 10-12 curry leaves
- Salt to taste
- 2 tbsp chopped coriander leaves
Instructions
- Soak the raw tamarind in 1 cup of warm water for 10 minutes. Squeeze the tamarind to extract the pulp and discard the fibers and seeds.
- Clean and wash the split pigeon peas. In a pot, combine the pigeon peas, 3 cups of water, and turmeric powder. Cook until the lentils are soft and mushy.
- Add the tamarind pulp, green chilies, and salt to the cooked lentils. Bring it to a boil and let it simmer for 2-3 minutes.
- In a separate small pan, heat oil and add cumin seeds, mustard seeds, asafoetida, and curry leaves. Once the seeds splutter, pour this tempering over the tamarind lentil mixture.
- Garnish with chopped coriander leaves and serve the Raw Tamarind Lentil Soup hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 5 minutes
- Total time:
- 15 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 8g
- Fat
- 3g
- Fiber
- 6g
Supplies
Pot Pan
Tools
Knife Cutting board Measuring cups Measuring spoons
Serving suggestions
This soup pairs well with steamed rice or roti.
Tips & tricks
Adjust the quantity of tamarind and green chilies according to your taste preferences.
Cost
$5