Tomato Pappu

• ½ cup toor dal (tuvar dal, pigeon pea lentils)

• ▢ 2 tablespoons oil or ghee

• ▢ ½ teaspoon mustard seeds

• ▢ ½ teaspoon cumin seeds

• ▢ ⅓ to ½ cup or (1 medium-sized) onion – finely chopped

• ▢ 10 to 12 curry leaves

• ▢ 1 green chili – chopped

• ▢ 1 teaspoon Ginger Garlic Paste – 1 inch ginger + 3 to 4 medium garlic cloves crushed to a paste in a mortar

• ▢ 1 to 1.25 cups or (2 medium-sized) tomatoes – finely chopped

• ▢ ¼ teaspoon Red Chili Powder or cayenne pepper

• ▢ ¼ teaspoon turmeric powder

• ▢ 1 pinch of asafoetida (hing)

• ▢ 2 cups water – for pressure cooking

• ▢ salt as required

• ▢ 1 to 2 tablespoons coriander leaves – chopped

INSTRUCTIONS

Soaking arhar dal

• Pick and rinse arhar dal a couple of times in fresh water. Then soak the arhar dal (pigeon pea lentils) in fresh water for 15 to 20 minutes. 

• Later drain all the water from the dal and keep the arhar dal aside. 

Cooking lentils, tomatoes, spices

• Heat oil or ghee in a stovetop pressure cooker.

• Add the mustard seeds first and let them crackle on low to medium-low heat.

• Next add the cumin seeds and let them splutter.

• Add the finely chopped onions, curry leaves and chopped green chilies. Sauté the onions stirring often on low to medium-low heat till they soften and turn translucent.

• Add the ginger-garlic paste and saute for a few seconds on a low to medium-low heat or until their raw aroma goes away. 

• Next add the finely chopped tomatoes, red chili powder, turmeric powder, asafoetida (hing) and salt as required.

• Saute for 2 to 3 minutes on a medium-low to medium heat.

• Add the lentils and water. Stir and mix well. 

Making tomato pappu

• Close and seal the cooker tightly with its lid. Pressure cook on high heat for 7 to 8 whistles (about 9 to 10 minutes) or until the lentils are softened and cooked completely.

  Timing to cook dal will depend upon the quality of dal, size of pressure cooker and intensity of heat.

• When the pressure drops naturally in the cooker, then only remove the lid.

• Mash the dal lightly. If the consistency is thick then add water as required to get a medium consistency in the dal. Stir and mix well. 

• Simmer the tomato dal for 5 to 6 minutes on a low to medium-low heat till you get a dal which is neither thin nor thick but having a medium consistency.

• Once you get the right consistency, check the taste and add more salt if required.

• Garnish with chopped coriander leaves.

• Serve Tomato Pappu hot or warm with steamed rice, avakaya or preferred mango pickle and vegetable stir-fry.

• While serving you can add a bit of ghee.