Name: Tomato pappu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ½ cup split pigeon peas; 2 medium sized tomatoes (cubed); 2 green chillies (slit and cut); 1½ cup water; ½ tsp tamarind; 1/8 tsp turmeric powder; ½ tsp red chilli powder; * For tempering: *; 2 tsp ghee; 1 sprig curry leaves; ¼ tsp cumin seeds; ¼ tsp mustard seeds; 3 garlic cloves; 2 dry red chillies; 1 pinch asafoetida

Tomato pappu

31 Mar 2019

by Deepthi (in memoriam)

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Background

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

½ cup split pigeon peas
2 medium sized tomatoes (cubed)
2 green chillies (slit and cut)
1½ cup water
½ tsp tamarind
1/8 tsp turmeric powder
½ tsp red chilli powder
* For tempering: *
2 tsp ghee
1 sprig curry leaves
¼ tsp cumin seeds
¼ tsp mustard seeds
3 garlic cloves
2 dry red chillies
1 pinch asafoetida

Instructions

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.

https://cooktogether.com/recipe-items/tomato-pappu/

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