Tomato Pappu–Andhra Style

Dal called as “Pappu” in telugu is a vital part of every day meal of Andhra households. The preparation of pappu varies from region to region. There are two ways to make pappu: in olden days they used to temper the dal and then cook in slow cooker till done, it used to take long time and taste yum and other way is to pressure cook dal and tomato and then temper the dal. The consistency of dal can vary from slightly pourable or thick.
I prefer my dal the way it is made in Telenga thick dal and if you mix with rice and ghee it should form as a ball (in Telugu it is called 'muddalu') out of it. While posting this dal I went back to my memory lane of eating it at our Reddy Uncle’s place. Sending this link to Madhu's Indian Recipe and Priya of Priya's Versatile Recipe for their event Cooking with Seed (CWS) - Cook woth Toor Dal



Cooking time       : 40 mins
Preparation time : 5 mins
Serves                 : 3
Ingredients :
Toor dal / Kandhi pappu : 1/2 cup
Tomato                           : 1
Onion chopped               : 1 small
Tamrind paste                : 1 tbsp
For Tempering:
Mustard seed                    : 1/2 tsp
Jeera                                 : 1/2 tsp
Channa dal/ Sengapappu : 1/2 tbsp       
Udad dal / Minapappu       : 1/2 tsp
Haldi / Turmeric                : 1/4 tsp
Red chilli powder              : 1/2 tsp
Hing / Asafoetida powder  : a pincj
Green chilies                     : 2
Curry leaves                      : a sprig
Salt                                    : to taste
Oil                                      : 2 tbsp

Procedure :

1. Wash and pressure cook toor dal with one tomato for for 3 or 5 whistle as per your cooker till it is soft and  mushy.
2. Heat pan add oil and add mustard seeds, let them pop, add channa dal and udad dal fry till 30 seconds.
3. Add green chilies, curry leaves saute for a minute.
4. Add all the remaining ingredients saute for a min.
5. Pour in dal, tamrind paste and cook till thickens.
6. Serve hot with rice and vegetable of your choice.