Pappu Pulusu

Ingredients:

• Split Mung Dal (yellow, without skins) 1 cup
• Onions, 2 (big size)
• Sunflower oil, 2 tablespoons
• Red Chilies, 2
• Chana Dal, 1\2 tea spoon
• Urad Dal, 1\2 tea spoon
• Pulusu Podi*, 1\2 tea spoon
• Tamcon** ( Tamarind paste), 1 teaspoon
• Mustard seeds, 1\4 tea spoon
• Sugar, 1 teaspoon
• Salt, 1 teaspoon
• Green chilis, 1
• Curry leaves, 4 or 5
• Coriander leaves (chopped), 2 tablespoons
• Asafoetida, 1 pinch
• Termaric powder, 1 pinch

Method:

Boil 1 cup of Mung Dal with 2 cups of water till the dal becomes soft.

Keep it separately and do the following:

Cut the 2 onions into small pieces.

Fry 1\2 teaspoon of Chana dal, 1\2 teaspoon of Urad dal, 2 red chilis (cut into pieces) 1\4 teaspoon Mustard seeds and the pinch of Asafoetida in 2 tablespoons sunflower oil on a low fire till they turn light brown.

Add the onion pieces and fry for a while till the onions are cooked.
Add to this one cup of water 1 tea spoon salt, a pinch of turmeric powder, one green chili cut into 2 or 3 pieces, 4 or 5 curry leaves and the coriander leaves. Cook for 5 minutes.

Add 1 tea spoon Tamcon (Tamarind concentrate) or the 1\2 cup of tamarind extract prepared by you, 1\2 teaspoon PULUSU PODI and 1 teaspoon sugar. Boil for 10 minutes on a low fire.

Add the boiled Mung dal to the above. Mix well and boil for another 5 minutes. Keep stirring while boiling.

This is a thick soup not as liquidy as Sambar. It is ready to be served with cooked rice or Chapati