Cuisine : Indian
Recipe Origin : Andhra Pradesh, South India
Mode of cooking : Vegan / Satvik (See tip at the end of the recipe)
Preferred Meal : Lunch
Health Benefits : Better absorption of multi-vitamins, protein, iron and minerals from the right mix of vegetables (Ayurveda) as this is a water and nutrient rich recipe.
Cooking duration : 15 -20 minutes
Consumable : Within 6 hours after cooking

INGREDIENTS:
Red lentils/ Masoor Dal – 1/2 cup
Turmeric – 1/2 teaspoon
Pumpkin Diced – 1/4 cup
Brinjal / Egg plant Diced – 1/4 cup
Bottle gourd Diced – 1/4 cup
Carrot sliced – 1/4 cup
White Radish sliced – 1/4 cup
Potato Diced – 1/4 cup
Shallots/ Baby onions -1/4 cup
Drumsticks Cut long – 2 pieces
Tamarind juice – 1 cup
Red paprika powder / red chilli powder ( your choice) – 1 tablespoon
Curry leaves – 1/4 cup
Coriander chopped – 2 tablespoons
Rock salt/ pink Himalayan salt – 1 and 1/2 tablespoon
FOR TADKA / SEASONING:
Garlic – 2 cloves
Mustard seeds – 1/2 teaspoon
Urad dal -1/2 teaspoon
Cumin / Jeera – 1/2 tablespoon
Hing/ Asafoetida – 1 pinch
Sesame oil/ sunflower oil/ coconut oil/groundnut oil (vegetarians may use pure desi cow ghee) – 1 tablespoon
PROCEDURE:
- Boil 5 cups of water in a clay pot and add all the vegetables – pumpkin, brinjal, potato, carrot, radish, bottle gourd, onion, drumsticks, curry leaves
- Meanwhile cook the red lentils/masoor dal with turmeric added to it upto 6 whistles(according to your choice of consistency in cooking dals)
- Once the vegetables turn soft in the boiled water, add the cooked dal and tamarind juice, red paprika / chilli powder, coriander and bring the concoction to boil on a medium flame for about 5 to 7 minutes .
- Add salt once you turn off the flame
- In a separate pan/ Tadka pan for seasoning – to any oil of your choice, add seasoning ingredients as mentioned above and fry them until they turn slightly brown / red( your choice)
- Add the tadka to the concoction for a blissfully fragrant, authentic Andhra pappu charu
SATVIK TIP: To make the above recipe Satvik , omit onions and garlic, choose red paprika / Green chillies instead. In the seasoning, omit mustard seeds and asafoetida. Dry roast the spices instead of using any oil.
NUTRIENT INFORMATION:
Red lentils / Masoor Dal – Vegan protein source
Turmeric – Antibiotic, anti-fungal/ anti Viral
Pumpkin / Bottle gourd – Rich sources of water ( High in ‘prana’ as per Ayurveda)
Carrots – Rich in Vitamin A
Green chillies – Rich in Vitamin C
Red paprika powder – Traces of Vitamin B12 are found in red paprika
Clay pot – Good source of Vitamin B12, induces alkalinity to the food cooked
Shallots, Curry leaves – Rich in iron , folic acid