Tomato pappu
Tomato pappu or dal is a very popular dish from southern state of Andhra Pradesh. This is a regular in my home and is made at least once a week. This dal goes well with rice, ghee and mango pickle.
Ingredients
Method
- Wash the split pigeon peas. To a vessel add the lentils, tomatoes and green chillies. Pressure cook until soft. Set aside to cool.
- Add water to tamarind and set aside for it to soften. After 10 min, squeeze the tamarind water and keep aside.
- Mash the lentils to slightly coarse. Add the tamarind water, salt, turmeric, red chilli powder and bring it to a boil, and them simmer for 5 min. Turn off the heat.
- Take a pan and add ghee, cumin and mustard seeds. Saute for a 2 min until they sputter.
- Add red chillies, garlic , curry leaves and asafoetida.
- Add the tempering to lentils and mix well.
- Serve hot with rice and ghee.