Thursday, September 13, 2012

Tomato pappu/ Tomato dal

This is a popular, favorite and regarded the best at home. It is what Pavan loves (of course, takes second place in his heart) and is cooked daily at home. So on any day you come home, you will at least find Tomato pappu or dal.

Preparation time: 20-25 mins

Serves: 2


Pigeon peas (toor dal/ kandipappu) 1 cup
Tomatoes 2
Onion 1
Green chillies 2
Ginger 1/4th inch
Refined cooking oil 1 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black gram 1 tsp
Curry leaves 4-5
Fresh and chopped coriander 2 tsp
Red chilli powder 1-2 tsps
Pinch of asafoetida (hing)
Pinch of turmeric (haldi)
Salt to taste


Wash and pressure-cook the pigeon peas to 3 or 4 whistles on simmer. If using a microwave, cook for 15 mins on medium heat, add more water and cook again for 15 minutes for the pigeon peas to mash well.

Finely chop the onion, tomato, green chillies, ginger and coriander.

Heat oil in a pan, add mustard seeds and as they pop add the green chillies, ginger, cumin seeds, black gram, curry leaves, coriander and a pinch each of asafoetida and turmeric.

To the seasoning, add the onions and sauté until golden brown. Add the tomatoes and cook until all of the pieces are mash able. Add water and leave to boil for around `5-8 mins.

When the tomatoes are soft and mashed, add the pigeon peas and mix well. Add salt to taste, red chilli powder and half a cup of water if necessary. Boil until the pigeon peas are well mashed to a dal consistency.

Hot and spicy tomato pappu or dal is a rice supplement but makes a good combo with Indian bread too.

As mentioned, this is Pavan’s favorite and please do drop in when you want to have it from the horses umm Hand.



patshekhar said...

seems nice and easy to make.

Pratnee said...

oh ya! it is easy or may be because I make it everyday it seems so to me:)

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