Tomato Pappu

Ingredients

• - 1 cup toor dal
• - 250g ripe tomatoes
• - 2 tbsp ghee
• - 5 garlic cloves
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste
• - Juice of half lemon

Method

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. Prepare tomatoes: Wash and roughly chop 3 large ripe red tomatoes.
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. Combine dal and tomatoes: Add the cooked tomatoes to the partially mashed toor dal. Mix well.
5. Adjust consistency: Add a little water if too thick — Andhra pappu should be like a thick stew.
6. Simmer together: Cook on medium heat 5 minutes until flavours blend well.
7. Make ghee tadka: Heat 2 tbsp ghee in a small pan until hot and shimmering.
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. Pour ghee tadka: Pour the sizzling ghee tadka over the pappu. It should sizzle dramatically when it hits the dal.
10. Serve: Adjust salt. Tomato pappu should be tangy and fresh. Serve with steamed rice, a dollop of ghee and papad.