Tomato dal or Tomato pappu is a traditional South Indian Stew made with Yellow Lentils and Tomatoes. It is typically served over Rice.
Servings: 4-6, Cooking time 30 minutes.
Pressure cook the lentils with tomatoes, salt, chilli powder, turmeric and 2 cups of water for 8 whistles. Alternatively these ingredients can be cooked in a container on stovetop for 30-35 minutes.
Let off the steam. Add 1 tsp of tamarind paste (or 1 tablespoon of lemon juice) to the cooked dal and stir well.
In a separate pan, dry roast mustard seeds, red chilis, 10 curry leaves, jeera, hing, Add cooked dal to this dry roast mix and stir it well. Add 2 tablespoon of cilantro for garnishing
|1/2 cup or 100 gms of toor dal or yellow lentils|
|1 Tablespoon chili powder|
|2 tomatoes cut into 1cm pieces.|
|1/8 teaspoon turmeric|
|1 teaspoon salt|
|2 cups water|
|1 teaspoon tamarind paste (or 1 Tablespoon lemon juice)|
|1/4 teaspoon mustard seeds|
|1 to 2 red chillies (optional)|
|10 curry leaves (optional)|
|1/4 teaspoon jeera (cumin)|
|1/8 teaspoon hing (asafoetida) (optional)|
|2 Tablespoons of chopped cilantro|