Andhra Tomato Pappu or Tomato Dal
|
|
|
Ingredients
- 1cup Toor dal or split pea lentilsKandi Pappu
- 3large Tomatoesfinely chopped
- 2green chillies split lengthwise
- 1/4tsp Turmeric Powder
- Saltto taste salt to taste
- 1tbsp ghee or clarified butter or more
- 1/2tsp Mustard seeds
- 1/2tsp Cumin seeds
- 3dried Red chillies
- 4flakes garlic crushed
- 1 sprig Curry leaves
- 1/2tsp Red Chilli Powder
- 1 sprig Fresh Coriander leaves
Instructions
- Wash the dal at least 3 times and soak for about 15 minutes.
- Transfer dal into a pressure cooker and add 3 cups of water.
- Add the chopped tomatoes, salt, turmeric powder and green chillies.
- Cover the lid and pressure cook for 5 whistles. Open the cooker once the steam is released and check that the dal is soft and mushy.
- Transfer dal to a serving bowl.
- Heat ghee in a pan, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillies, and curry leaves.
- Add the red chilli powder and remove from fire.
- Pour over the hot dal and watch the sizzling tempering adding flavour to the dal. Garnish the Tomato Pappu with fresh coriander leaves.
- Serve Andhra Tomato Pappu Recipe hot with steamed rice or even hot roti or flatbread for those who do not eat rice.
Recipe Notes
Notes
1. The dal should be cooked till mushy.
2. Add more ghee if kids are eating.
3. Chilli Powder added in the Tempering gives a bright red colour to the dal.
