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Tomato Pappu: Andhra Style Dal Recipe
The Tomato Pappu or dal as it is called in the North, is the most basic requirement of vegetarian Andhra cuisine. This dal recipe forms the soul of a meal and is cherished deeply as a symbol of vegetarian Andhra recipes. It is in some sense a normal tomato dal. It is the special South Indian style of cooking that makes it a special dal recipe.
Tomato
pappu
is
a
relatively
simple
dal
recipe.
It
will
take
about
20
minutes
to
make
this
Andhra
recipe
ready
to
eat.
You
can
easily
prepare
withing
minutes.
This
dal
recipe
can
be
cooked
in
two
ways.
You
can
either
pressure
cook
the
dal
and
then
season
it.
You
can
also
make
Tomato
pappu
by
seasoning
the
raw
dal
in
the
pressure
cooker
and
then
cooking
it.
The
seconf
method
of
making
tomato
pappu
will
take
teh
sting
out
of
dry
red
chillies
but
it
will
also
be
quicker.
Ingredients
- Toor dal- 1 cup
- Onion- 1 (chopped)
- Ginger- 1 inch (chopped)
- Green chillies- 3 (slit)
- Tomatoes- 2 (chopped)
- Turmeric powder- ½tsp
- Oil- 2tbsp
- Salt as per taste
- Coriander leaves for garnishing
For Seasoning
- Dry red chillies- 2
- Mustard- 1tsp
- Cumin seeds- 1tsp
- Garlic- 4 cloves (minced)
- Asfoetida or hing- 1pinch
- Ghee- 1tbsp
Procedure
1. Pressure cook the dal for a duration of 3 whistles on medium flame.
2. Heat oil in a pan and add mustard seeds to it. When the seeds pop, add cumin, asfoetida, garlic and dry red chillies.
3. Once they sprinkle, add onions to it. Saute the onions till they turn golden.
4. Then add ginger and green chillies. Cook for a minute and then add the tomatoes. Sprinkle salt so that the tomatoes melt quickly.
5. Now add a bit of turmeric powder and cook for 2 to 3 minutes.
6. Pour the cooked dal into the pan along with a cup of water. Let it bubble for at least 4-5 minutes on low flame.
7. Add a blob of ghee for taste.
Garnish with coriander leaves and serve Tomato Pappu with steamed rice and pickle.
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