Andhra tomato dal / Andhra tomato Pappu - a traditional recipe of Andhra cuisine. This lightly tangy Pappu is a variation of usual spicy flavors of Andhra recipes. Dal is a common recipe of Indian cuisine and the cooking method varies from state to state. In Andhra, they will add little tamarind while making tomato dal. I am not so tangy person so I didn't add tamarind. This simple Pappu rice is good too with mango pickle, and vadagams or pappad. Seasoning with red chili makes this tomato Pappu complete.
Ingredients:
Toor dal - ½ cup
Tomato - 1no
Shallots or small onions - 5 to 6 nos
Garlic - 4 flakes
Ginger - 1 inch piece
Green chilies - 2 nos
Red chili powder - 1 Tsp
Turmeric powder - ¼ tsp
Hing(perungayam) - a generous pinch
Coriander leaves - few
Salt - as needed
To season:
Oil - 1 tbsp
Mustard - 1 Tsp
Urad dal - 1 Tsp
Cumin seeds(Jeera) - 1 Tsp
Red chilies - 3 to 4 nos
Curry leaves - 1 sprig
How to make Andhra tomato dal:
- In a pressure cooker, add washed toor dal, chopped tomatoes, shallots, peeled garlic and ginger, slitted green chilies, hing, turmeric powder, and red chili powder.
- Add 2 cups of water, pressure cook to 4 to 5 whistles.
- After the pressure releases, open the lid, mix well and add salt.
- Heat the seasoning pan, add oil, temper with mustard, jeera seeds, urad dal, red chillies, and curry leaves.
- Add this seasoning to cooked dal and mix well.
- Add some finely chopped coriander leaves to it and serve with hot rice drizzled with ghee.
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