A tangy lentil dish also known as Tomato Pappu is made with pigeon pea lentils (toor dal), lots of tomatoes, and flavorful herbs and spices. This recipe is influenced by Andhra cuisine, which is well-known for its potent use of spices. But with a side of steamed rice, this Andhra-style Tomato Dal recipe is neither hot nor spicy and makes for a hearty lunch or dinner.
- 1 cup Toor Dal
- 10-12 Koh! Dehydrated Tomatoes
- 1/2 tbsp Koh! Dehydrated Green Chilli
- 1 tsp Turmeric powder
- Salt as per taste
- 1 1/4 cup Water
- 1 Sprig of Curry Leaves
- 2 Tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Urad Dal
- 2 Dried Red Chillies
- Pinch of Asafetida/Hing
- Wash the dal thoroughly and add it to a pressure cooker.
- Add dehydrated tomatoes, chillies, turmeric, salt and water to it.
- Close the pressure cooker and cook it till 2 whistles.
- After 2 whistles, take the pressure cooker off the heat and let it sit for couple of minutes.
- Remove the lid, mix and muddle the dal.
- In a separate pan, heat the oil.
- To the oil, add the mustard seeds, cumin seeds, urad dal, hing and dried red chilies. Roast it till fragrant.
- Add this to the cooked dal. And mix it properly.
- Tomato dal is ready!
Serve it hot with steamed rice.
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