Tomato pappu/ tomato dal

Tomato pappu is a tangy lentil dish made with healthy pigeon pea lentil/ tuar dal/ arhar dal/ kandipappu. Usually prepared in every house hold in Andhra Pradesh. A tangy dal cooked with sour tomatoes along with the spices. It goes well with rice & vegetable fry as side dish. I generally prepare bhindi fry along with tomato pappu. My family’s favourite combination. Here is the recipe.

Ingredients:

Tuar dal/ arhar dal /kandipappu/ pigeon pea dal – 1 cup

Tomatoes- 5 to 6 ( local variety)

Onion – 1( chopped finely)

Green chilli – 2

Tamarind paste – small piece

Dry ingredients:

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tsp

Salt to taste

Ghee or oil – 1 tbsp ( for tempering)

Curry leaves few

Asafoetida pinch

Garlic cloves- peeled & crushed 5 to 6

Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp

Red chillies dry – 2

Procedure:

1. Dry roast tuar dal in a pan. Slightly roast in low flame till nice aroma comes. Keep aside n let it cool.

2. Chop tomatoes in to big pieces. Cut chilles and onion.

3. Wash dal & soak for 10 minutes ( soaking aids digestion).

4. In a pressure cooker take soaked dal, turmeric, chilli powder, onions and tomatoes & onions. Add tamarind too.

6. Open lid after 15 minutes. Mash with a wooden spoon. Add salt . Cook for a minute.

5. Pressure cook for 5 minutes. After 2 whistle keep in low flame for 2 minutes and switch off.

Seasoning:

In seasoning pan take on tbsp ghee, add crushed garlic cloves, mustard seeds, cumin seeds, red chillies, curry leaves n asafoetida.

Add this seasoning to the cooked dal and close the lid. Let seasoning flavour s goes in the dal.

Serve hot with rice and mango pickle/ veg fry.

Tips:

1. Pick local slightly ripen tomatoes.

2. Seasoning with ghee will give authentic taste.

3. Slightly dry roasting dal before cooking enhance its taste.

4. Adding tamarind is optional.