Tomato Pappu Recipe
Tomato dal Andhra style is known for its bold flavour and colourful appearance. Nothing gets better than digging into a plate of steaming hot rice generously topped with delicious tomato pappu and blob of homemade ghee
Servings: 2
Calories: 129kcal
Ingredients
- Tur Dal/ Kandi Pappu – 1/3 cup
- Onion – 1 medium, sliced
- Garlic – 3 pods, lightly crushed
- Tomato – 1 large. chopped
- Green Chilli - 1
- Curry Leaves – 1 sprig
- Coriander leaves – 1 tsp
- Oil – ½ tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ¼ tsp
- Salt to taste
- Turmeric – ½ tsp
- Tamarind Paste, optional – 1 tsp
For tempering:
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Urad dal – ¼ tsp
- Red Chilli – 1
- Curry Leaves – 1 sprig
- Asafoetida – a pinch
Instructions
- Wash and pressure cook the tur dal until soft. Lightly mash and keep aside.
- Add oil in a pan, add mustard seeds and allow to crackle. Add cumin seeds, sauté, add garlic flakes and stir till slight brown,
- Add onions, green chillies and curry leaves and stir for 1-2 minutes.
- Add tomatoes and turmeric and mix well. Cook till the tomatoes are well cooked and turn mushy.
- Add the cooked and mashed dal, tamarind paste and salt to the onion-tomato mixture and combine well. Simmer for 10 minutes till a slightly thick consistency is reached.
- Remove and keep aside.
- Heat a teaspoon of oil and add mustard seeds, red chillies, cumin seeds, cook for 1-2 seconds, add a pinch of hing, urad dal and curry leaves. Stir and pour the tempering on top of the dal.
- Garnish with coriander leaves and serve Andhra Tomato Dal with steamed rice.
Notes
* You can use a combination of tur dal and moong dal also.
* You can add 1 tsp of tamarind paste to enhance flavour.
* You can add 1 tsp of tamarind paste to enhance flavour.