PESARA PAPPU PULUSU ( Split Mung Dal Soup )
	Split Mung Dal ( yellow, without skins ) 1  cup
	Onions,  2 ( big size)
	Sunflower oil, 2 table spoons
	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 tea spoon
	Mustard seeds, 1\4 tea spoon
	Sugar, 1 tea spoon
	Salt, 1 tea spoon
	Green chilis, 1
	Curry leaves, 4 or 5
	Coriander leaves( chopped ), 2 table spoons
	Asafoetida, 1 pinch
	Termaric powder, 1 pinch
	** 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.
	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 tea spoon of Chana dal, 1\2 tea spoon of Urad dal,  2 red chilis 
	( cut into pieces ) 1\4 tea spoon Mustard seeds and the pinch of Asafoetida
	in 2 table spoons 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 
	Cook for 5 minutes.
	Add 1 tea spoon Tamcon ( Tamarind concentrate0 or the 1\2 cup of tamarind
	extract prepared by you, 1\2 tea spoon PULUSU PODI and 1 tea spoon 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 )
	Cabbage,  1 big size
	Sunflower oil, 1 table spoon
	Chana Dal, 1 tea spoon
	Urad Dal, 1 tea spoon
	Mustard seeds, 1\4 tea spoon
	Red chili, 1
	Green chili, 1
	Salt, 1 tea spoon
	Curry leaves, 6 or 8
	Turmeric powder, 1 pinch
	Shred cabbage into fine pieces and wash. Fry  1 tea spoon Chana dal,
	1 tea spoon urad dal, 1\4 tea spoon mustard seeds and one red chili
	( cut into 2 or 3 small pieces ) in 1 table spoon of sunflower oil in a
	frying pan on low fire. When they turn light brown, add 1 green chili ( cut
	into 2 or 3 pieces),  curry leaves  and the shredded cabbage.
	Add 1 cup of water and the pinch of turmeric powder.  Add 1 tea spoon salt.
	Cook till water is evaporated, and remove from the fire. The
	curry is ready to be served with cooked rice or Chapati
	Tomatoes,  4 ( Big size)
	Sunflower oil,  1\2 cup
	Salt, 1\4 tea spoon
	Tamcon ( Tamarind concentrate),  1 tea spoon
	PACHADI PODI, 3\4 tea spoon*   
	Turmeric powder, 1 pinch
	Wash tomatoes and then cut them  into small pieces. Fry in 1\2 cup of
	sunflower oil in a frying pan on low fire. While frying stir it now and 
	then so that it wouldnot get burnt.
	Cook till it becomes a thick paste .
	Remove the paste from fire and when it is still hot add 1 tea spoon of
	Tamcon, 1\4 tea spoon of salt, pinch of turmeric powder.  Allow it to cool 
	and then add 3\4 tea spoon PACHADI PODI. Mix it well. The Tomato Chutney 
	is ready. Store  it in a dry container ( bottle ) and keep it in a 
	You can mix this chutney in cooked rice, or use it as side dish.
	Try it in your sandwiches. You will relish  them better.
	The 3 recipes given here could form a full meal.

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