Wednesday, March 16, 2011

Tomato pappu/Tomato dal

Here is an Andhra dal/pappu recipe. I tried this from amma cheppindi blog. Made very few changes to the original one. The highlight of this pappu/dal is the addition of rasam powder to the dal!!
Here goes my version of the same.

Ingredients: (Serves 3-4)
Toor dal/thogari bele/split pigeon peas: 1 cup
Turmeric: 1/2 tsp
Asafoetida: a pinch
Red chili powder: 1/2 tsp
Rasam powder: 1/2 tsp (Original recipe called for MTR rasam powder, I used home made)
Salt: According to taste
Water: As needed
Coriander leaves: 1 tbsp, finely chopped (for garnish)

For tempering:
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Garlic: 2 pods, minced
Curry leaves: a string or 6-8 nos
Red chili: 2 nos, broken
Tomatoes: 2 nos, medium sized

Method:

  • Wash the toor dal thoroughly & add water, turmeric & asafoetida to it. Cook the toor dal in a pressure cooker for 3-4 whistles. Allow it to cool.
  • Meantime, heat oil in a broad pan. Add mustard & cumin seeds. When seeds splutter, add curry leaves, red chili & garlic. Saute till the garlic turns golden brown.
  • Add the tomatoes. Mix in the rasam powder, red chili powder & cook the tomatoes till they are soft.
  • Mash the dal/lentils gently with the back of a spatula or a masher. 
  • Add the mashed lentil to the tomatoes. 
  • Add the salt & 1/2 cup of water (adjust accordingly). 
  • Allow the dal to boil. Once the dal starts boiling, turn off the heat. 
  • Garnish it with coriander leaves & serve them hot with rice.

Notes:
  • The highlight of this dal is the usage of rasam powder. Hence, do not try to skip it.
  • For a tangier dal, add 1-2 tsp of lemon juice at the end.