Name: Andhra Style Tomato Pappu recipe by Vibha Bhutada at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup tuvar dal / kandi pappu; Fistful moong dal / pesara pappu; 2 medium tomatoes; 2 green chilies; salt as needed; Tempering:; 1.5 tbsp ghee or oil; 1 sprig curry leaves; 1/4 tsp cumin; Pinch of hing; Generous pinch of mustard; 3/4 tsp ginger crushed/ grated / paste or few crushed garlic cloves; 2 broken red chilies

ABOUT Andhra Style Tomato Pappu RECIPE

Tomato dal or Tomato Pappu is one of the most cooked pappu varieties in Andhra cuisine. It is usually cooked with tuvar / toor dal.

Ingredients Serving: 4

1/2 cup tuvar dal / kandi pappu
Fistful moong dal / pesara pappu
2 medium tomatoes
2 green chilies
salt as needed
Tempering:
1.5 tbsp ghee or oil
1 sprig curry leaves
1/4 tsp cumin
Pinch of hing
Generous pinch of mustard
3/4 tsp ginger crushed/ grated / paste or few crushed garlic cloves
2 broken red chilies

Instructions

Wash dal at least twice.
Pressure cook dal, chopped tomatoes, green chilies with 1 1/2 cups water for 2 whistles if cooking directly in the cooker. If you add dal to another utensil and place it in pressure cooker, then cook for 3 whistles on a medium flame.
Once the pressure goes down, add salt and mash the dal to smooth.
To adjust the consistency you can very well add more water. If your dal is runny, you can evaporate the water by cooking further without lid.
Heat a pan with ghee or oil, add cumin, mustard.
When they begin to splutter, add red chilies, ginger/ garlic, curry leaves. If needed you can add more green chili as well.
Fry till the leaves turn crisp. Off the heat. Add hing and turmeric. Mix well.
Pour this to the mashed tomato pappu. You can cook further for few minutes to get a thick flavorful dal.
Mix and serve hot with rice or chapati.

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