Tomato Pappu (Andhra Tomato Dal)
This vibrant and flavorful dal is a staple in Andhra cuisine. The tangy tomatoes and aromatic spices create a delicious and satisfying dish.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
* 1 cup toor dal (pigeon peas), washed and picked
* 2 medium tomatoes, chopped
* 1 medium onion, chopped
* 2 green chilies, slit
* 1 teaspoon ginger-garlic paste
* 1 teaspoon red chili powder
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon cumin powder
* 1/4 teaspoon asafoetida (hing)
* 1 tablespoon oil
* 1 teaspoon mustard seeds
* 1 teaspoon cumin seeds
* A few curry leaves
* Salt to taste
* Fresh coriander leaves for garnish
Instructions:
* Cook the Dal:
* Pressure cook the toor dal with 3 cups of water for 3-4 whistles or until soft.
* Once the pressure is released, mash the dal slightly with a ladle.
* Make the Tomato Gravy:
* Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
* Add asafoetida, curry leaves, and green chilies. Saute for a few seconds.
* Add chopped onion and saute until golden brown.
* Add ginger-garlic paste and saute for a minute.
* Add chopped tomatoes and cook until they soften and release their juices.
* Add red chili powder, turmeric powder, and cumin powder. Saute for a minute.
* Combine and Simmer:
* Add the cooked and mashed dal to the tomato gravy.
* Stir well and simmer for 5-7 minutes, or until the flavors combine and the dal thickens slightly.
* Adjust salt to taste.
* Serve:
* Garnish with fresh coriander leaves.
* Serve hot with steamed rice or roti.
Tips:
* For a richer flavor, you can add a tempering of mustard seeds, cumin seeds, and curry leaves to the cooked dal.
* You can adjust the spice level according to your preference.
* Add a squeeze of lemon juice for a tangy flavor.
* This dal goes well with ghee rice or rasam.
Enjoy your delicious and authentic Tomato Pappu!
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