Tomato Pappu | Tomato-Split Pigeon Pea Lentils

Tomato Pappu or Tomato-Split Pigeon Pea lentils

Tomato Pappu | Tomato-Split Pigeon Pea Lentils

This is the 12th post for  #BlogchatterA2Z 2021 powered by Blogchatter. L is for Lentils. Tomato Pappu | Tomato-Split Pigeon Pea Lentils are one of the most cooked dishes in Andhra cuisine. Andhra cuisine is known for its spicy tangy flavours which are absolutely delicious. Dal is a staple in north Indian or south Indian food and it can be cooked in various ways thus keeping it interesting every day.

Tomato Pappu or dal is known as Kandi Pappu here and is basically split pigeon pea lentils made with tomatoes and is a staple Andhra dish. Andhra is where I hail from and I love the spicy Andhra cuisine which is the best amongst all the southern states. Tomato Pappu or Tuvar dal mixed in rice with a dollop of ghee and eaten with crunchy poppadoms can make your tummy really happy. Earthy, simple, soulful food like this is what gives comfort when you need it.

Tomato Pappu | Tomato-Split Pigeon Pea Lentils

Tomato and split pigeon pea lentils are cooked till they are soft and mushy. Then this mashed dal is tempered with ghee or clarified butter. This is eaten mainly with steamed rice. I like to add garlic to the tempering as it gives it a very pungent flavour. In Andhra cuisine, tamarind pulp or raw mango pieces too are added but I find it too sour for my taste, so I skip that. The tomatoes are sour enough and give a nice tangy taste to the dal.

Usually, Tuvarr dal or pigeon pea lentils are used to make Tomato Pappu but in summer, petite yellow lentils or split and dehusked green gram or moong dal or even split red lentil or masoor dal is used. Tomato Pappu mixed with rice and fresh Mango or Avakai pickle, drizzled with a generous amount of ghee is deadly comfort food. Simple fare but soulful food! Kandi Pappu with tomato is a universally loved dish with the right tempering and garnish of fresh coriander.

Recipe for Tomato Pappu | Tomato-Split Pigeon Pea Lentils 

INGREDIENTS

1 cup tur dal (Kandi Pappu) or split pea lentils

3 large tomatoes, finely chopped

2 green chillies slit lengthwise

1/4 tsp turmeric powder

Salt to taste

For tempering or tadka

1 tbsp ghee or clarified butter

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3 dried red chillies

4 garlic flakes crushed

Few curry leaves

½ tsp red chilli powder

Fresh Coriander leaves

METHOD

Firstly, wash the dal at least 3 times and soak for about 15 minutes.

Subsequently, transfer dal into a pressure cooker and add 3 cups of water.

Next, add the chopped tomatoes, salt, turmeric powder and green chillies.

Now, cover the lid and pressure cook for 5 whistles.

Afterwards, open the cooker once the steam is released and check that the dal is soft and mushy.

Later, transfer dal to a serving bowl.

Thereafter, heat the ghee in a pan, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillies, and curry leaves.

Following, add the red chilli powder and remove it from the fire.

Finally, pour over the hot dal and watch the sizzling tempering adding flavour to the dal.

Lastly, garnish with coriander leaves.

Serve Tomato Pappu | Tomato-Split Pigeon Pea Lentils, hot with steamed rice or even hot roti or flatbread for those who do not like rice.

My previous posts for #BlogchatterA2Z are Andhra Pachi Tomato Pachadi, Bourbon Cream Pudding, 5 reasons to use cast iron utensils, Egg Dosa  How to Make Fajitas, My First Visit to Goa  Healthy Garlicky Potato Wedges, Mango Mint Iced Tea and Travelogue on Kashmir