Pulusu (Split Mung Dal Soup)
** If Tamcon is not available, soak half cup of tamarind pulp in half
cup of water for a while and after it becomes soft, sqeeze the pulp
to extract tamarind juice.
- 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
Boil 1 cup of Mung Dal with 2 cups of water till the dal becomes
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 (unleavened Indian bread)