Andhra Tomato Pappu is quick healthy protein rich lentil preparation from Andhra and Telangana region. It is simple, yet flavorful dal, made from toor dal (split pigeon pea lentils).
½cupToor/Tuvar/Arhar dal 100 gmsoaked in water for 3-4 hours
2 tomatoes mediumchopped
5-6curry leaves
2green chilies chopped
5clovesgarlic chopped.
1cupwater
1walnut size tamarind soaked in water
½tspturmeric powder haldi
1tspsalt
¼tspcoriander powderdhaniya powder
1/8tspred chili powder
½tbspoil
Tempering
½tspmustard seeds
½tspcumin seeds
1pinchasafoetidahing
¼tspcoriander powderdhaniya powder
1/8tspred chili powder
5-6curry leaves
4-5dried red chilies
1tbspghee
Instructions
How to cook Toor Dal
Heat a tablespoon of oil in a pressure cooker.
To this add garlic and sauté till light pink.
When garlic turns pink, add the tomatoes. Sauté till mushy.
Thereafter add water.
Also add soaked and drained toor dal, chopped green chilies and curry leaves. Add coriander powder and red chili powder. Secure the lid of pressure and let it cook for 2 whistles. Switch off the flame.
Let the pressure naturally release from the cooker and then open it.
With a manual churner, slightly mash the dal. Do not mash it completely.
Add salt and tamarind water as required.
Add some water to adjust consistency. It should be a thick dal.
Let the dal come to a gentle boil. Cover and keep aside.
Tempering for Tomato Pappu
Heat ghee in a tempering pan.
Add mustard seeds and cumin seeds. Let them crackle. Then add asafoetida, curry leaves, dried whole red chilies. Add in a dash of coriander powder and red chili powder.
Mix and instantly add this tempering to the dal.
Tomato pappu is ready.
How to serve
Serve Tomato Pappu with steamed rice with a drizzle of desi ghee. You may serve alongside Veggie Gunta Ponganalu , lemon rice, or Boondi Vegetable Raita. Make sure to include a glass of Mint Lassi
Video
Keyword Andhra dal, How to to make Andhra dal, Pappu dal, Tomato Pappu, Tomato pappu recipe, Tomato Tuvar Dal Andhra style