Spicy Andhra style tomato pappu

Name: Spicy Andhra style tomato pappu
Total time: 1800 s
Yield: 4 peoples
Cuisine: Indian
Ingredients: 1/2 cup yellow pigeon pea; 2 tomatoes; 1 onion; 5 green chilies; 1 tbsp Red chilli powder; 1/4 tsp turmeric powder; 2 tsp salt; 1 small lemon size tamarind; 1 tbsp ghee or oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 2 dry red chillies; 5 garlic cloves crushed; 1 sting curry leaves; 1/4 tsp asafoetida powder

Muniswari.G @muniswari_0205

Chennai

#NW #Dal It is a simple and tasty lentil-based curry recipe prepared with a combination of juicy ripe tomatoes and toor dal. Tomato Pappu or Tomato Dal is a popular curry from the Andhra cuisine and is mainly served with hot steamed rice.There are many different variations of Dal recipe across India. Tomato Pappu Dal is one variation from the South Indian cuisine. Typically the dal is made with tomatoes and onions and green chilies... However, the dal made in South India contains a lot of tamarind juice. This adds extra tanginess to make it a comfortable and complete curry. In addition, the garlic tempering helps in digestion and adds the required flavor and taste.

Muniswari.G @muniswari_0205

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Ingredients

30 minutes

4 peoples

1/2 cupyellow pigeon pea
2tomatoes
1onion
5green chilies
1 tbspRed chilli powder
1/4 tspturmeric powder
2 tspsalt
1small lemon size tamarind
1 tbspghee or oil
1 tspmustard seeds
1 tspcumin seeds
2dry red chillies
5garlic cloves crushed
1sting curry leaves
1/4 tspasafoetida powder

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Steps

30 minutes

1

In a pressure cooker, add washed toor/tuvar dal along with diced tomatoes and green chilli (cut in half) onion, red chilli powder, turmeric powder... Add enough water so that everything is covered. Pressure cook it for 3 – 4 whistles.
2

If you don’t want a spicier version, you can skip green chilli. Instead of adding red chilli powder, sambar powder can be added as well.
Adjust the spice levels as per your preference.
3

After the pressure has dropped, open the lid of the pressure cooker and mix the dal/pappu well. The tomatoes would be cooked and the dal – neither too pasty/mushy nor too grainy.
4

Now add tamarind pulp, salt... Let this mixture be on slow boil. Add some water if it’s too thick.
5
6

In a small pan, heat oil. Add mustard and cumin seeds along with the dried red chilli (cut in half). As the mustard and cumin splutter, add asafoetida and curry leaves, crushed garlic. Fry for ten more seconds. Add the tempering to the boiling pappu/dal. Remove it from heat.
7
8

Serve hot with rice and ghee/clarified butter on top. Any vegetable side dish would be apt along with some fryumps...