I had this dish while shooting for the Boot Camp of MasterChef India in Hyderabad. I call pappu charu (lentil soup) the ‘younger sister’ of the famous south Indian sambar. It is similar to sambar, except that it contains no sambar powder. It has its own spice blend that gives it a very different and refreshing flavour. The tamarind pulp too gives it a delicious tang.
1 cup husked, split pigeon peas (arhar/toover dal)
2 tbsp oil
2 × 1" sticks cinnamon
4 cloves
1 tsp mustard seeds
¼ tsp fenugreek seeds
1 tsp cumin seeds
A pinch of asafoetida powder
½ tsp turmeric powder
½ cup onions, finely chopped
4 green chillies, finely chopped
2" piece ginger, crushed
3 cloves garlic, crushed
½ cup carrots, finely sliced
2 tbsp tamarind pulp (p. 13)
1 (large) sprig fresh curry leaves
¾ tsp red chilli powder
½ cup tomatoes, diced
1 tsp salt or to taste
Garnish
2 tbsp fresh coconut, finely grated
A few sprigs fresh coriander leaves
Wash dal and soak in 2 cups of water for 20 minutes. Pressure-cook dal with its soaking water for 12–14 minutes over low heat after the cooker reaches full pressure. The dal must be mushy. When the pressure settles, whisk or churn dal to mash well. Put oil in a heavy pan over medium heat. When hot, add cinnamon and cloves. When the fragrance of cinnamon fills the air, add mustard seeds, fenugreek seeds and cumin seeds. When the spices crackle, add asafoetida powder and turmeric powder. Immediately add onions, green chillies, ginger and garlic and sauté till onions turn translucent. Mix in carrots and sauté till carrots soften. Add tamarind pulp, mix well and stir in 4 cups of water. Bring to a boil and add curry leaves, chilli powder and tomatoes. Continue to boil for 20–25 minutes. When the fragrance of curry leaves fills the air, mix in the mashed dal with salt. Reduce heat and simmer for 5–7 minutes. Garnish with coconut and coriander leaves and serve hot with steamed rice drizzled over with clarified butter.