Firstly, in a pressure cooker take ¾ cup toor dal. make sure to soak dal for 20 minutes.

Add 2 tomato, small piece tamarind, ¼ onion, ¼ tsp turmeric, 1 tsp chilli powder.

Further add 1 chilli, 1 tsp oil and 3 cups water, pressure cook for 5 whistles on medium flame or until dal is cooked completely.

Once the pressure releases, mash the dal smooth with the help of a whisk. Keep aside.

In a large kadai heat 2 tbsp oil and saute 4 clove garlic until they change colour slightly.

Also add 1 tsp mustard, 1 tsp urad dal, 1 tsp cumin, pinch hing, 2 dried red chilli and few curry leaves.

Splutter the tempering on low to the medium flame without burning.

Add in cooked tomato dal and 1 tsp salt.Mix well and simmer for 2 minutes or until the flavours are well absorbed.

Finally, add 2 tbsp coriander and serve tomato pappu with hot steamed rice topped with ghee.