tomato dal – andhra style tomato pappu recipe

this tomato dal is inspired from the andhra cuisine known for its bold and spicy flavors. however, this andhra style tomato dal is not spicy. dal is also called as "pappu" in the telugu language. dal is a staple in indian homes and there are many many variations of making dal which vary from state to state as well as from home to home. this dal has the the tang and the flavors of tomatoes. here i have done the tempering first and then sauted the onions, ginger, garlic, tomatoes. later arhar dal or pigeon pea lentils are added and cooked till done . the result is a mild, tangy and comforting dal that is best had with steamed rice and some ghee. have a side vegetable dish or a vegetable raita and you have a complete meal. tomato dal – andhra style tomato pappu Author: dassana Recipe type: main Cuisine: andhra, indian Serves: 3-4 1 cup arhar dal 2 medium tomatoes – approx 1 to 1.25 cups chopped tomatoes 1 small onion – approx ½ cup chopped onions 1 green chili – chopped ½ ginger + 3-4 garlic – crushed into a paste in a mortar-pestle ½ tsp mustard seeds ½ tsp cumin seeds a pinch of asafoetida/hing ¼ tsp turmeric powder ¼ tsp red chili powder 2.5 cups water for pressure cooking 2 tbsp oil or ghee soak the lentils for 15-20 mins. heat oil or ghee in the pressure cooker. add the mustard seeds first and let them start making popping sounds. then add the cumin seeds and allow them to crackle. add the onions, curry leaves and green chilies. saute the onions till translucent. add the ginger and garlic paste and saute for 30 seconds on a low to medium flame. now add the tomatoes, red chili powder, turmeric powder, asafoetida and salt and saute for 2-3 minutes on a low flame. drain the lentils and add. stir and then add water. pressure cook on high flame for 7-8 whistles or till the dal is cooked completely. when the pressure settles down, remove the lid and add ¾ or 1 cup water to the dal to get a medium consistency. check the taste and add more salt if required. simmer the dal for 5-7 minutes on a low to medium flame. garnish with coriander leaves and serve tomato dal hot with rice or chapatis. 3.2.2124 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/SPjDT2EznlM/

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