PAPPU TAMOTA CHAARU | DAL TOMATO

Cuisine: Andhra Pradesh, India

INGREDIENTS:

Tomato – 750g

Toor dal (split Pigeon pea) – 2 cups

Water – 4 cups

Chili powder – ½ teaspoon

Salt – as required

Turmeric powder – ¼ teaspoon

Coriander leaves (chopped) – 1 tablespoon

Mustard seeds – ¼ teaspoon

Cumin seeds – ¼ teaspoon

Dry red chilies – 2

Garlic cloves – 10

Curry leaves – 2 sprigs

Oil – 1 tablespoon

METHOD:

1. Wash the toor dal and place it in a pressure cooker. Add 4 cups of water and the chopped tomatoes. Pressure cook for 3 whistles. Allow it to cool.

2. Once cooled, grind the dal and tomatoes into a coarse paste. Do not grind it until smooth; the mixture should retain some texture.

3. Heat oil in a pan. Add mustard seeds and cumin seeds.

4. Allow them to splutter, then add the garlic cloves and dry red chilies. Add the curry leaves and sauté briefly.

5. Add the ground dal and tomato mixture. Check the consistency and add water if required.

6. Add salt, turmeric powder and chili powder. Bring the dal to a boil once, then turn off the stove.

7. Garnish with coriander leaves and serve hot with rice.