Tomato Pappu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles until very soft. Mash partially — Andhra pappu has some texture.

2. 2

   Prepare tomatoes: Wash and roughly chop 3 large ripe red tomatoes.

3. 3

   Cook tomatoes: In a pan heat 1 tsp oil. Add chopped tomatoes, a pinch of turmeric and salt. Cook on medium heat 8-10 minutes until completely soft.

4. 4

   Combine dal and tomatoes: Add the cooked tomatoes to the partially mashed toor dal. Mix well.

5. 5

   Adjust consistency: Add a little water if too thick — Andhra pappu should be like a thick stew.

6. 6

   Simmer together: Cook on medium heat 5 minutes until flavours blend well.

7. 7

   Make ghee tadka: Heat 2 tbsp ghee in a small pan until hot and shimmering.

8. 8

   Add tadka ingredients: Add 1 tsp mustard seeds — when they pop add 2 dried red chillies, a pinch of asafoetida and 1 sprig curry leaves. Fry 30 seconds.

9. 9

   Pour ghee tadka: Pour the sizzling ghee tadka over the pappu. It should sizzle dramatically when it hits the dal.

10. 10

    Serve: Adjust salt. Tomato pappu should be tangy and fresh. Serve with steamed rice, a dollop of ghee and papad.