Tomato Pappu (Tomato Dal) Recipe

Cooking Directions

• STEP 1.Wash and pressure cook the pigeon peas with turmeric powder and salt until soft.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, dried red chilies, and curry leaves.
• STEP 3.Add chopped onions and saut茅 until golden brown. Then, add chopped tomatoes and cook until they turn mushy.
• STEP 4.Add cooked pigeon peas to the pan and mix well. Add water if needed to adjust the consistency.
• STEP 5.Add tamarind pulp, red chili powder, turmeric powder, and salt. Mix well and let it simmer for a few minutes.
• STEP 6.In a separate pan, heat ghee and add mustard seeds, cumin seeds, and dried red chilies for tempering.
• STEP 7.Pour the tempering over the dal and mix well. Garnish with fresh coriander leaves.
• STEP 8.Serve hot with steamed rice or roti.

Cooking Tips

• You can adjust the consistency of the dal by adding more or less water according to your preference.
• For a smoother texture, you can blend the cooked dal before adding it to the pan.
• To enhance the flavor, you can add a pinch of asafoetida (hing) while tempering the dal.

Storage and Serving

• Leftover Tomato Pappu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal in a pan or microwave before serving.
• Serve Tomato Pappu with steamed rice, ghee, and a side of papad for a complete meal.