Tomato Pappu | Andhra Tomato Dal
Tomato Pappu or Tomato dal in Andhra style is a quick and easy recipe to prepare and tastes delicious. I prepared it with toordal, and by frying onions, tomatoes and then adding a little bit of red chilli powder. It is staple dal made in India. Especially, I make this one at least once a week. It is served with steamed rice along with ghee, pickle or with papad.
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Servings: 2 People
Ingredients
- Toor dal-1cup
- Chopped onions-2
- Chopped Tomatoes-2
- Slit Green chillies-3
- Crushed garlic pods-2
- Red chilli powder-11/2 tsp
- Turmeric powder-½tsp
- Mustard seeds- ¼ tsp
- Urad da- ¼ tsp
- Cumin seeds-½tsp
- Asafoetida a pinch
- Curry leaves a strand
- Coriander leaves for garnishing
- Oil-2tbsp
- Salt to taste
Instructions
- Wash and soak dal in the pressure cooker with 11/2 cup of water or till the dal is fully covered along with 1 teaspoon of oil and ¼ teaspoon of turmeric powder.
- Pressure cook the dal for 2-3 whistles or until the dal is cooked completely. It should be very soft and mushy.
- Once the dal is cooked, with the help of back of a wooden spoon mash it properly. Keep aside.
- Heat a non-stick pan with oil, add mustard seeds, urad dal and cumin seeds. When they crackle, add asafoetida along with curry leaves.
- Add chopped onions along with slit green chillies, salt and fry till the onion’s changes colour.
- Then add chopped tomatoes with turmeric powder, chilli powder and cook till they become soft.
- Next, add the cooked dal along with ¾ cup of water and cook for 5 minutes on low- medium flame. (Adjust water according to your desired consistency)
- Add coriander leaves and turn off the flame.
- Transfer the dal into a serving bowl and enjoy with steamed rice by adding a drizzle of ghee.
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