Shwet's Sizzling Wok

A foodie's delight

Tomato Pappu

on March 16, 2015

“Tomato Pappu” is an Andhra style Dal, Very very flavorful and makes a perfect comfort meal with steamed rice, pickles and pappad. When I first came across this recipe, I had an instant liking towards it. The best part of this is, its ready in a jiffy 😛 Well the usual lazy me 🙂 I always go for quick recipes. Cant slog over the kitchen after I get back from work 😀

So here goes the recipe, Hope you enjoy it too.

Recipe credits : My fav, Dassanna Amit

Ingredients
  • 1 cup toor dal
  • 2 medium tomatoes (Chopped)
  • 1 small onion – approx ½ cup chopped onions
  • 1 green chili – chopped
  • 10-12 curry leaves/kadi patta
  • ½ inch ginger + 3-4 garlic – crushed into a paste in a mortar-pestle
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • a pinch of asafoetida/hing
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • 2.5 cups water for pressure cooking
  • 2 tbsp oil or ghee
Method
  • Soak the toor dal for about 30 min.
  • Heat oil or ghee in the pressure cooker. Add the mustard seeds first and let them start making popping sounds, then add the cumin seeds and allow them to crackle.
  • Add the onions, curry leaves and green chilies. saute the onions till translucent, add the ginger and garlic paste and saute for 30 seconds on a low to medium flame.
  • Now add the tomatoes, red chili powder, turmeric powder, asafoetida and salt and saute for 2-3 minutes on a low flame, drain the lentils and add. stir and then add water.
  • Pressure cook on high flame for 7-8 whistles or till the dal is cooked completely.
  • When the pressure settles down, remove the lid, mash the dal lightly and add ¾ or 1 cup water to the dal to get a medium consistency. stir well, Simmer the dal for 5-7 minutes on a low to medium flame till you get a dal which is neither thin nor thick but having a medium consistency. Adjust the salt if required.
  • Garnish with coriander leaves, Serve hot with steamed rice, pickle and pappads
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