Tomato pappu

De Swasthi's Recipes · 30 min

Ingredientes

Preparación

1. Rinse the split pigeon peas at least three times, then drain.
2. Pressure cooker method: put the dal in a bowl with 1 cup water, the tomatoes, tamarind, green chilies and turmeric. Pour 1½ cups water into the cooker, set the rack or base plate in, place the dal bowl on it and close the lid.
3. Pressure cook on medium heat for 3 whistles (2 whistles if cooking directly in the cooker). In an Instant Pot, set the timer to 10 minutes.
4. Once the pressure has dropped, open the lid. Add salt and mash the dal to your preferred coarseness, thinning with a little more hot water if needed.
5. Heat ghee or oil in a pan. Add cumin and mustard seeds; when they begin to splutter, add red chilies, garlic and curry leaves, plus extra green chili if wanted.
6. Fry until the curry leaves turn crisp. Add red chili powder and hing if using, stir briefly, then pour in the mashed dal (or pour the tempering over the dal). Mix well and do not cook further.
7. Stovetop method: rinse and soak the dal for 30 minutes, drain, add 1 cup water and bring to a rapid boil.
8. Lower the heat to medium-low and cook for 3 to 4 minutes, skimming off any froth. Keep cooking until the dal is soft and fully cooked, adding more hot water if it is too thick.
9. In a separate pan, heat ghee or oil and add mustard seeds, cumin, red chilies and garlic. When the garlic smells fragrant, add curry leaves.
10. Stir in red chili powder, turmeric and hing. Add the tomatoes and cook until soft and pulpy, then add this to the cooked dal, mix well, and adjust the salt to taste.

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