3 December, 2018
TOMATO PAPPU/DAL
![](https://tinditirtha.com/wp-content/uploads/2018/12/DSC07143.jpg)
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/dal/bele (Kannada). She use to make this Pappu using french beans and I make it using either tomato or french beans most of the times, and want to/yet to try out using onion, Ivy gourd etc. It 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. 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 white rice, but recently I made it to go with beetroot ragi-mudde/balls as well.
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