Tomato Pappu – Recipe for Andhra style tomato pappu made with toor dal. How to make Andhra / Telugu restaurant style Tomato Dal / Tomato lentil. Recipe with step by step pictures and video.
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Here is how to do Andhra Style Tomato Pappu Recipe
Boiling the dal / lentil for making Andhra Style Tomato Pappu Recipe
I cook my dal in the pressure cooker. I like to cook the dal in a bowl inside the cooker to avoid spewing of the water from the pressure cooker. The important thing about Andhra style pappu is the consistency of the dal. It should be thick. So I use 1 dal : 3 water ratio for cooking. I have found that this water / dal ratio is perfect while making dal recipes.
Add half a cup of dal and 1.5 cups of water in a bowl and place the bowl in a pressure cooker that has been already filled with half a cup of water. In a small tumbler place the tamarind and add in little water. After 6 whistles from the cooker, remove from heat and set aside to cool. Let the pressure release naturally. Then open the cooker and mash the dal. Mashing is important as the dal becomes homogeneous and creamy. Set aside.
Heat oil in a pan. I have used peanut oil today. Indian sesame seed oil, vegetable oil can also be used. When the oil is hot, add in the mustard seeds, cumin seeds, curry leaves, few cloves of garlic, chopped green chillies and dried chillies. Let the mustard seeds crackle.
Add in the finely chopped onions and saute for 2-3 minutes till the onions are soft.
Add one cup of finely chopped tomatoes and a teaspoon of salt. Add in a little sugar or jaggery. This is optional. Cook for a good 5-7 minutes till the tomatoes are mushy. Cover the pan with a lid and cook for faster cooking of the tomatoes.
Add in the cooked dal. If the consistency is too thick, dilute with a little water. Allow the dal to simmer for a couple of minutes. Finely add in the coriander leaves and remove from heat.
Now we will temper the dal.
Heat ghee in a pan on a very low flame. Low flame is important else the spice powders will burn. Add in the cumin seeds. Let the cumin seeds roast for a few seconds.
Add in the dried red chillies. Let the chillies fluff up. Once the chillies fluff up, switch off the flame. Add in the red chilli powder, turmeric powder and asafoetida. Let the spice powders roast in the residual heat. (Remember that the stove is off).
Add in the spice tempering to the dal. Mix well before tempering. Serve hot with rice.
Andhra Style Tomato Pappu Recipe
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Yield: 3 servings 1x
Description
Tomato Pappu – Recipe for Andhra style tomato pappu. How to make Andhra / Telugu restaurant style Tomato Dal / Tomato lentil. Recipe with step by step pictures.
Ingredients
For making Andhra Style Tomato Pappu Recipe
1/2 cup toor dal (arhar dal)
1.5 cups water
a small 1/4 inch piece of tamarind
2 teaspoon peanut oil / vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 sprigs curry leaves
4 cloves of garlic
2 green chillies, chopped
2 dried red chillies
1/4 cup onions, finely chopped
1 cup tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon jaggery or plain sugar (optional)
2 sprigs coriander leaves, chopped
Tempering Andhra Style Tomato Pappu Recipe
1 tablespoon ghee
1/4 teaspoon cumin seeds
2 dried red chillies
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
Instructions
- Cook the dal in a pressure cooker with 3 cups of water and tamarind (in a bowl). Cook for 6 whistles. Let the pressure release naturally. Mash the dal. Set aside.
- Heat oil in a pan. I have used peanut oil today. Indian sesame seed oil, vegetable oil can also be used. When the oil is hot, add in the mustard seeds, cumin seeds, curry leaves, few cloves of garlic, chopped green chillies and dried chillies. Let the mustard seeds crackle.
- Add in the finely chopped onions and saute for 2-3 minutes till the onions are soft. Add one cup of finely chopped tomatoes and a teaspoon of salt. Cook for a good 5-7 minutes till the tomatoes are mushy. Cover the pan with a lid and cook for faster cooking of the tomatoes.
- Add in the cooked dal. If the consistency is too thick, dilute with a little water. Allow the dal to simmer for a couple of minutes. Finely add in the coriander leaves and remove from heat.
- Now we will temper the dal – Heat ghee in a pan on a very low flame. Low flame is important else the spice powders will burn. Add in the cumin seeds. Let the cumin seeds roast for a few seconds. Add in the dried red chillies. Let the chillies fluff up. Once the chillies fluff up, switch off the flame. Add in the red chilli powder, turmeric powder and asafoetida.
- Let the spice powders roast in the residual heat. (Remember that the stove is off). Add in the spice tempering to the dal. Mix well before tempering. Serve hot with rice.
Keywords: tomato pappu
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