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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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup split pigeon peas
  • 2 medium sized tomatoes cubed
  • 2 green chillies slit and cut
  • 1 ½ 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

Method
 

  1. Wash the split pigeon peas. To a vessel add the lentils, tomatoes and green chillies. Pressure cook until soft. Set aside to cool.
  2. Add water to tamarind and set aside for it to soften. After 10 min, squeeze the tamarind water and keep aside.
  3. 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.
  4. Take a pan and add ghee, cumin and mustard seeds. Saute for a 2 min until they sputter.
  5. Add red chillies, garlic , curry leaves and asafoetida.
  6. Add the tempering to lentils and mix well.
  7. Serve hot with rice and ghee.