Tomato Dal or Tomato Pappu is a traditional South Indian stew made with yellow lentils and tomatoes. It is typically served over rice.
Cooking time 30 minutes.
Pressure cook the lentils with tomatoes, salt, chili powder, turmeric and 2 cups of water for 8 whistles. Alternatively, these ingredients can be cooked in a container on the stovetop for 30-35 minutes.
Let off the steam. Add 1 teaspoon 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 chilies, 10 curry leaves, jeera, and hing, Add cooked dal to this dry roast mix and stir it well. Add 2 tablespoons 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|