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.