3 December, 2018
Tomato Pappu | Andhra Style Tomato Dal |
ಟೊಮೇಟೊ ಪಪ್ಪು | ಆಂಧ್ರ ಶೈಲಿಯಲ್ಲಿ |
This thick lentil based recipe is basically from Andhra Pradesh. Long ago I learnt this recipe from one of my friend from Andhra, Mrs Radha Muralidharan.
The word ‘Pappu’ in Telugu translates to lentil (English) dal (Hindi) bele (Kannada). She used to make this Pappu using french beans, raw mango and many other vegetables.
I make it using either tomato or french beans most of the times, and want to try out using onion, Ivy gourd etc.
This tomato Pappu is a very quick and easy recipe, the only time required is as much as to cook toor dal/Pigeon pea, after that the Pappu/dal will be ready in few minutes, just like our north Indian style dal.
It is made little more sour in the taste (actually Andhra people put more tamarind in everything, and I too like it that way). Tastes best with plain rice, but recently I made this to go with beetroot ragi-mudde/balls as well and both goes well together
Ingredients : measuring cup used is of 250 ml
- Pigeon pea/arahar dal/togaribele – 1 cup
- Water – 2 cups (adjust)
- Tomato – 4 medium sized
- Turmeric powder – 3/4 tsp
- Red chili powder – 1&1/2 tsp
- Tamarind juice/pulp (thick) – 1/4 cup (adjust)
- Salt to taste
For tempering :
- Ghee – 1 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tbsp
- Fenugreek seeds – 1/2 tsp
- Split black gram/urad dal – 1 tsp
- Green chili – 2
- Curry leaves – 2 strings
- Coriander leaves – 2 tbsp
- Hing – 1/4 tsp
PROCEDURE :
- Rinse well the lentil, cut tomato into cubes, gather both, add water and salt (you can add later also) and cook till soft
- Once cooked, remove from the cooker and add in turmeric powder and red chili powder to the cooked lentil
- Heat ghee in a pan, add in mustard seeds, cumin seeds, fenugreek seeds, urad dal, slit green chili, curry leaves and hing…saute everything well till slight brown (here I have also added beetroot pulp/paste, of about 2 tbsp, which I got while I prepared/made beetroot ragi mudde, So it further enhanced the color and taste of the Pappu)
- Now add in cooked dal mixture, tamarind pulp, check for salt and boil everything well while stirring occasionally
- Turn off the heat and sprinkle coriander leaves and serve with rice or ragi mudde
