Tuesday, September 16, 2008

Tomato Pappu

1 cup lentils (Toor dal)

2 big tomatos cut or chopped                                                    
1 small onion(chopped)
3 green chillis(chopped)
1 tsp corriander (cilantro) chopped
a pinch of turmeric powder
red chilli powder
salt to taste
tamarind juice (squeezed from a lemon size ball
of ripe tamarind in warm water)
Hing (Asafoetida)
Seasoning: 2 tsp jeera (cumin)
1 tsp mustard seeds
1tbsp chana daal
1tbsp urad daal
2 red chillis (dried, halved)
curry leaves

Wash daal and cook in the pressure cooker, with chopped tomotos( for 3 whistles).
Heat 2-3 table spoons oil in a pan. Add all of the seasoning ingredients. When mustard starts to splutter add a pinch of turmeric, add onions and green chillies and fry till golden brown.
Add cooked dal with tomoto to this seasoning. Add salt enough to taste. Let cook on low to medium flame for about 6-8 mins. or until it blends well, while mixing occasionally.
Sprinkle hing and mix; and garnish with chopped corriander before removing from heat. Delicious tomoto pappu is ready.
Serve hot with rice and a teaspoon of ghee or with chapathi.

Tips: can be stored refrigerated up to 3days. You can use canned diced or crushed tomatoes to save time and make it quicker
Tomato on Foodista

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