Tomato Pappu / Tomato Dal - A tangy dal popular in Andhra which is made using simple and minimum ingredients. Dals need no introduction to the Indian cuisine as they form the staple part of our diet. Be it sambar of south India, or Dal makhni of north dals are cooked in various forms and relished by everyone. Not only that, dals are also rich in proteins which makes them indispensable in our diet. Dals form the staple part of Andhra home cooked meal and are served with plain rice, ghee and vegetables. Uththa pappu which is nothing but roasted and cooked red gram forms the staple part of Andhra cuisine. Another Dal which is quite popular is kammani pappu. Spinach Dal, gongura Dal, brinjal Dal are also popular.Tamarind extract is also added by some people to give extra tanginess, but I avoided it.
I learnt this recipe from my neighbour, who is a native of Andhra. This dal is prepared regularly at her house, and was mentioned to me, by her ,when we were casually chatting.
Key Ingredients:
Tomatoes - Select big ripe tomatoes. If using country ones use hybrid tomatoes and country tomatoes in the ratio 50:50.
Dal - Tuvar dal or pigeon pea is used. It is a good practice to wash and soak dals for 15 minutes prior cooking.
Spices - Ginger, garlic, jeera, are used.
Seeds - Fenugreek seeds are used
Hing - Katti perungayam is used.
These spices help in alleviating the discomfort/indigestion(if any) caused by the dal
Oils and fats -This Dal tastes best when seasoned with ghee. otherwise oil+ghee can be used.
Salt - White crystal salt is used. Fine salt may also be used.
Method:
- Season the oil + ghee with seeds and spices
- Add the veggies, dal
- Cook and simmer.
- Garnish.
Suggested Serving:
The dal goes well with rice and roti. Rice, dal and a vegetable fry is a perfect combo.
Usually, dals have to be consumed on the same day ,they are prepared.
You may also try:
Equipment used: Pressure cooker/pan, grater, mortar and pestle
Recipe:
Total time taken - 25 minutes
No.of servings - 6
1 cup = 200ml
Ingredients:
Tomato - 4
Onion -1
Tuvar Dal - 1 cup
Green chillies - 2
Jeera - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Ginger - 1/2 "
Tempering:
Oil + Ghee - 2 tbsp
Mustard - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Garlic cloves - 5(crushed)
Red chilli - 2
Asafoetida /hing - 1/2 tsp
Jeera - 1/2 tsp
Curry leaves - 1 sprig
Garnish:
Coriander leaves
Directions:
1.Heat oil in a pressure pan or cooker. Add oil and ghee. When it gets heated, add mustard. When it splutters, add fenugreek seeds, jeera, green chillies, red chillies, curry leaves, crushed garlic, and hing.
2. Saute till onion turns pink.
3. Grate the ginger. Add tomatoes, tuvar dal, jeera, grated ginger. Saute well.
4. Add 3 or 4 cups of water, turmeric powder, salt and red chilli powder. Close the lid of the pan/cooker. Pressure cook for 3 whistles on high and 2 whistles on low. Switch of the flame.
5. Allow to cool. When the pressure has settled on its own. Open the lid, mash everything with the help of potato masher or maththu. Check for the consistency of the dal. If it is too thick , add some water. Allow to boil in a low flame for 3 minutes. Remove from fire.
6. Garnish with coriander leaves.
Dal in the kadai:
- Pressure cook the dal with jeera and turmeric powder.
- Heat oil and ghee in a kadai. Add the tempering.
- Add onion, green chillies, grated ginger. Saute till it turns pink.
- Add tomatoes. Saute well.
- When tomatoes turn mushy add salt, red chilli powder. Saute well till the raw smell of the chilli powder disappears.
- Add the cooked dal. Mash everything. Allow to boil for 5 minutes. Remove from fire.
- Garnish with coriander leaves.
.
Notes:
- If you add tadka or if the tempering is added at the final stage. i.e after removing the dal from the fire, allow a standing time of 15 minutes before serving.
- A maththu is a tamil name for a masher, used to mash greens, dals or used to churn buttermilk.
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