Tomato Pappu (Andhra Dal)

Tomato Pappu (Andhra Dal)

Prep time:10 mins

Cooking Time: 20 mins

Total Time:30mins

Servings:4

Tomato Pappu is an integral recipe of the Andhra and Telangana region. 'Pappu' is the  Telugu word for Dal. Hence the  derivation of  'Tomato Pappu ' means when tomatoes and dal are cooked together till a mushy texture is reached. The key elements of this recipe are the tomatoes and dal cooked together, the tempering of garlic and the mushy thick consistency and a bit of ghee that does its trick.
As with any other recipe there are a number of ways of cooking this recipe. I prefer to saute the garlic, add the dal  to it and boil with the tomato puree and lastly comes the tempering. By doing so I personally feel that the garlic-ky flavour mingles throughout the pappu. Tomato pappu is best enjoyed with steamed rice and ghee.
The propensity for this Tomato Pappu comes from my maternal grandparents side. During our childhood days, my brothers and myself looked forward to having this menu at least once  a week. Well, now this legacy has transcended to my family. Infact, if I miss out on making this recipe for sometime; it is my  husband who prompts me for this Pappu and rice menu. Such is the affinity for this recipe....

Ingredients:

• 1/2 cup Toovar dal/Toor dal/Arhar dal/Split pigeon peas soaked for at least 20 minutes
• 2 medium size tomatoes chopped or pureed
• 2 green chillies
• 3-4 cloves garlic sliced
• 3-4 curry leaves
• 1/2 teaspoon turmeric
• 1 cup water (adjust to required thick consistency)
• salt to taste
• 1 teaspoon oil
• around 1-2 teaspoons thick tamarind extract

FOR TEMPERING

• 2 whole dry red chilli
• 1/2 teaspoon mustard seeds
• 7-8 curry leaves 
• 2 teaspoon oil/ ghee
• a pinch of asafoetida
• 1/2 teaspoon coriander powder
• 1/4 teaspoon red chilli powder

Method:

1. Heat oil in a pressure cooker.
2. Saute the sliced garlic till translucent.
   
   
   
   
3. Add the  tomato puree and saute for a few seconds till water dries. If using chopped tomatoes, then just add them along with the soaked  dal for boiling.
   
   
   
   
4. Add water and the soaked dal. Also add the turmeric powder and  curry leaves
   
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5. Pressure cook till the dal is mushy but not creamy. Pappu tastes better when it has a mushy coarse texture.
   
6. Once the dal is cooked, add salt and required tamarind extract. Adjust for thick consistency with hot water.
7. Now heat the oil in a separate pan for tempering. 
   
8. Add the mustard seeds. When they splutter add asafoetida and curry leaves . 
   
9. Quickly add the whole chillies, coriander powder and red chilli powder to the hot oil and pour this oil over the dal and cover immediately for sometime.
   
10. Serve with steamed rice and ghee.
    

Tips:

You may  add a bit of yellow moong dal for a creamy texture. 

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