Tuesday, 23 June 2015

Tomato Pappu / Tomato Dal !


Tomato Pappu (Tomato Dal) is a classic Andhra recipe that is effortless but very delectable and comforting food. If you are on a trip having outside food for a week and when you are back home you will crave for some simple homemade food then this pappu is exactly that kind of dish. 
Though my mom's side we never prepare this type of dal, now this is regular in our menu as its Vj's favourite. He just needs lots of tomatoes in it and guess what he is the king of this simple dish and though many times I try and make it would never match the taste he makes :( 



INGREDIENTS
English
English
Tamil
Telugu
Hindi
Quantity
To Pressure Cook
Toor Dal / Split Pigeon Peas
Tuvaram Paruppu
Kandi Pappu
Tuvar Dal
3/4 cup
Tomatoes
Thakkali
Tamata
Tamatar
3 Nos
Turmeric Powder
Manjal Thool
Pasupu
Haldi
a pinch
Salt
Uppu
Uppu
Namak
As Needed
Water
2 cups approx
To Temper
Oil
Ennai
Nune
Thel
1 tbsp
Mustard Seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Red Dry Chillis
Kaindha Milagai
Endu Mirapakaya
Sukhi Mirch
2 Nos
Ginger
Inji
Allam
Adrak
julienned
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
3 - 4 Nos
Curry Leaves
Karuvepilai
Karivepaku
Kadi Patha
1 sprig
Coriander
Kothamalli
Kothimeera
Dhaniya Patha
handful chopped






.


STEPS
  • Pressure cook the dal and tomatoes with salt and turmeric powder for 3 whistles. 
  • Once pressure is released , check the doneness of dal and add chopped coriander.

  • In a kadai / vessel, heat oil, and once hot add mustard seeds, followed by jeera, green chillis, red chillis and hing.


  • Add the tamarind water (must be little , do not add more and make the dal runny). amd let it come to a boil. 
  • Now add the cooked dal n tomato mixture and mix well with the tadka.
  • Let it cook on stove top for 4 - 5 minutes until the tadka and tamarind flavor infused with the dal. Turn off stove.

NOTES
  • This pappu (dal) should be thick and every cooked lentil is visible and not mashed and runny like Sambar made in Tamilnadu style.
  • Adding tamarind is purely optional, the recipe doesnt call for it as the tanginess is already from the tomatoes. But we like it to be extra tangy so we add little tamarind extract.
  • See that you cook the dal perfectly and it  not becomes mushy.
  • Add tomatoes generously in case you not adding tamarind extract.
  • You can also add some slit green chillis while pressure cooking dal if you want the spicyness to be infused in dal.
  • Do not skip the fresh coriander and curry leaves if you have, they accentuate the flavor of the dish.
  • Served best with hot steaming rice and a dollop of ghee. And that's called perfect homemade food


With Love,

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