Andhra Tomato Pappu

(4 reviews)

• Serves: 4 people
• Cooking: 40 minutes
• Views: 77
• Likes: 0
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Ingredients

• Sunflower Oil - 1 teaspoon
• Salt - 1 to taste
• Tamarind - 1 small piece
• Curry Leaves - 1 pinch
• Red Chilli Powder - .5 teaspoon
• Mustard - .5 teaspoon
• Garlic - 4 clove
• Toor Dal - 1 Cup
• Water - 2 Cup
• Tomato - 2 number
• Turmeric Powder - .25 teaspoon
• Red Chilli - 2 number

Directions

1. Prepare the Dal: In a pressure cooker, add 1 cup of toor dal, 2 tomato, 1 teaspoon of oil, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, a small piece of tamarind, salt to taste, and 2 cups of water. Mix well and pressure cook for 5 whistles or until the dal is soft and mushy. Once done, set aside to cool slightly.
2. Heat the Oil: In a pan, heat 2 tablespoons of oil over medium heat.
3. Prepare the Tempering: Add 4 cloves of crushed garlic, 1/2 teaspoon of mustard seeds, a sprig of curry leaves, and 2 dried red chilies (broken into halves). Sauté until the garlic is golden and the mustard seeds start to splutter.
4. Combine Dal and Tempering: Lightly mash the cooked dal with the back of a ladle or whisk for a smooth consistency (optional). Pour the mashed dal into the pan with the tempering and stir to combine.
5. Simmer and Adjust Consistency: Bring the mixture to a gentle boil. Adjust the consistency by adding water if needed. Simmer for 5 minutes to allow the flavors to meld.
6. Serve: Turn off the heat and serve hot with steamed rice and a dollop of ghee for an authentic Andhra-style meal.

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