Prep: 40 min · Cook: 25 min · Total: about 1 hour
After all the hustle and bustle of festivals and the flurry of rich sweets and savouries, don't you just crave something simple, soothing, and light on the stomach? When that feeling hits, my mind always goes to one thing: a comforting bowl of hot rice, a spoonful of ghee, and this delicious Tomato Pappu (Andhra-style tomato dal). No matter how many fancy dishes I eat, the satisfaction and pure bliss from this simple meal is truly unmatched.
In our home, the Tomato Pappu my Amma makes has always held a special place. That tangy flavour from the tomatoes, the incredible aroma of the sizzling tempering... oh, my mouth is watering just thinking about it. It's a dish made with the simplest of ingredients, with very little effort, that reminds you of a mother's love. I felt I had to share this recipe with you. So, why wait? Let's head to the kitchen!
Method
- 30 min: Wash the cup of toor dal thoroughly, place it in a bowl, and soak it in enough water. This soak ensures the dal cooks quickly and turns perfectly soft.
- 15 min: Drain the soaked dal and transfer it to a pressure cooker. Add the chopped tomatoes, onion, green chillies, turmeric powder, and 3 cups of water. Cook on a medium flame until you hear 3-4 whistles, then turn off the stove and let the pressure release naturally.
- 5-7 min: While the cooker depressurizes, soak the tamarind in half a cup of warm water, then squeeze out the juice and set it aside. Once the pressure is gone, open the lid and add salt to taste, chilli powder, and the tamarind juice. Mash it smooth with a dal masher or the back of a ladle, then return the cooker to a low flame and let the pappu simmer so all the spices meld together beautifully.
- 2 min: Now for the tempering. Heat the oil or ghee in a small pan and add the mustard and cumin seeds. Once they crackle, add the crushed garlic and dried red chillies and sauté on a medium flame until the garlic turns a lovely golden brown. Finally, add the curry leaves and a pinch of asafoetida, and turn off the heat immediately.
- 2 min: Pour this sizzling hot tempering over the simmering pappu. Garnish with finely chopped coriander leaves and give it a good stir. Let it sit undisturbed so the dal soaks up all the wonderful flavours from the tempering.