Tomato pappu(daal) is made in multiple ways. I love both the way my mom makes it as well as traditional Andhra style. When I say traditional Andhra style I am referring to the home made ones vs what’s served in Andhra style restaurants, which I like as well 🙂 .At home we do not use onion and garlic in the pappu.
For me hot rice and tomato pappu with generous amount of ghee with fried appalams and majjiga mirapakayalu is the ultimate comfort food. (Do look up for majjiga mirapakayalu recipe). I can survive for days on with just this and curd rice.
While in the traditional Andhra version we cook daal separately and then add to the seasoned tomato with spices, I make it in a slightly modified way. This is for the days when we are too lazy to cook or don’t have time to spare and Stand in the kitchen for long hours or it could even be your always go to way of cooking as well.
Lets get going now
Ingredients
Toor daal – 1 Cup
Medium sized tomatoes – 3 ( Preferably desi variety. In this recipe I have used hybrid ones)
Green chillies 2 to 3 ( per spice tolerance levels)
Curry leaves – 1 stem
Tamarind – a small marble sized ( If you are using desi varieties which are very sour you can skip this totally)
Salt to taste
Fenugreek powder ( Dry roasted and powdered) – 1 small pinch
For Tadka
Oil – 2 Tbsp
Mustard – 1 tsp
Methi/ Fenugreek seeds – few
Turmeric – 1/2 tsp
Hing – a Pinch
Dried red chillies – 1 or 2 ( Per spice level tolerance)
Process
- Soak tamarind in water and squeeze the juice. ( Use Luke warm/ warm water to make tamarind softer quickly)
- Wash the toor daal properly and add 2 cups of water and soak it.
- Cut tomatoes and chillies and keep them aside.
4. In a small handi style cooker, add oil
5. Once oil is hot add urad daal, mustard and meths seeds.
6. Once they start to splutter add dry red chillies along with turmeric and hing.
7. Now add Green chillies, tomatoes and curry leaves.
8. Saute for a minute and add salt and tamarind juice.
9. Now add soaked toor daal along with water. You can adjust the water if you like little watery version of daal.
10. Now close the lid and cook for 3-4 whistles. ( Number of whistles depends on the daal quality. Some get cooked faster some take extra time). You can always check and cook for an additional whistle if the daal is not done.
11. Once the daal is cooked, mix it well and add the roasted methi powder. This adds a wonderful aroma and flavour to the daal.
12. Transfer the daal to a bowl. You can garnish with coriander and serve it hot with hot rice and ghee.
Oota ayita 