Hi friends! Here is a very delicious recipe of tomato dal /or tomato pappu fro Andhra Pradesh. Andhra Pradesh is generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions. Tomato dal /or tomato pappu is one of the most cooked lentil/dal/pappu varieties in Andhra cuisine. It is usually cooked with tuvar / toor dal, though it varies on individual’s choice. Dal is cooked with tomato till well blended and then seasoned with ghee or oil.
Course : Main
Preparation Time: 20 minutes
Time: 15 minutes Cooking time
Total Time: 35 minutes
Cuisine: India, Andhra Pradesh
Tomato dal or tomato pappu – andhra style tomato dal where pigeon pea lentils are cooked with tomatoes and other spices-herbs. slightly tangy and a flavorful dal best had with steamed rice.
- 1 tea cup Tuar dal/arhar dal/ pigeon pea lentil
- 1 small onion or ½ cup finely chopped
- 3 medium tomatoes ,finely chopped
- 2 Green chilies ,length wise slit and deseeded
- 2sprigs curry leaves /kadi patta
- 6-9 cloves garlic , crushed
- 1tsp ginger finely grated
- 1 tsp mustard seeds
- 1/4 tsp of asafetida /hing
- 1/2 tsp turmeric powder
- 2 tbsp cooking oil /ghee
- 11/4 tsp salt /as per taste
- 1tsp Tamarind pulp
Wash and clean the Tuar/arhar dal /pigeon pea lentil and soak for 15-20 minutes.
In a pressure cooker heat cooking oil or ghee add the mustard seeds, as they start crackling add curry leaves, asafetida/Hing.
When asafetida/Hing turns light pink add the onions, and green chilies, sauté the onions till translucent. Add the grated ginger and garlic paste and sauté for a minute or so on low flame.
Add the chopped tomatoes, turmeric powder, and salt and sauté for 2-3 minutes on a low flame.
Add the lentil with the water it was soaked in, close the lid and pressure cook on high flame. The moment full pressure is formed reduce the heat to low flame. Cook for 20 minutes then switch off the stove.
Let the pressure cooker cool down to room temperature, remove the lid.
Add Tamarind pulp, mix and bring the cooked dal/ lentil to a boil, reduce the heat to low flame, stir well. Cook the dal/lentil for 8-10 minutes on a low . Switch off the stove.
Garnish with freshly chopped coriander leaves.
Serve tomato dal/lentil hot with boiled white rice, lemon pickle, fried chilies, pachadi and papadams.
Health Benefits of Tuar/arhar dal /pigeon pea lentil :
1.Toor dal is also an excellent source of carbohydrates, which your body needs for energy.Legumes such as toor dal contain complex carbohydrates, which are recommended because of their increased nutritional value.
2.It provides many of the nutrients your body needs, such as protein, fat,fiber and carbohydrates.It is very nice source of protein in Indian Cooking specially Vegetarian.
3.It also has a good amount of iron, calcium, magnesium, potassium and B vitamins.
4.It is high in dietary fibre, low in saturated fat, and cholesterol free.
5.Toor dal contains folic acid, an important vitamin for all women especially those planning to become pregnant.
6.It cures cough, poisoning effect, gas troubles, acidity, stomach pain and piles.
How to Use Tuvar Dal ?
1.Tuvar Dal can be used as soaked in water for 1-2 hours or cooked with water in pressure cooker for 10 minutes.
2.Cooked Tuvar Dal combined with Indian spices is generally served with roti and rice.
3.Tuvar Dal can be cooked with rice with some spices, generally known as , Turichi Khichdi in Maharashtra or Tuvar Dal Ni Kichadi in Gujarat, considered as complete protein diet.
4.Southe Indian Dish, Sambhar, made from Tuvar Dal is very famous accompaniment for Idli and Dosa.
5.Dal Bati in Rajasthan is very famous for its taste and as a traditional food. The dal is always made from Tuvar dal or sometimes mixed with other Dals.
How to Store Tuvar Dal?
1.Tuvar Dal can be stored for long time like 1 year.
2.It can be stored in covered bin or airtight container, in cool and dry place.
3.Add some Bay leaves or dry red chilies to Dal to keep infestation at bay.
Nick’s kitchen medical Disclaimer: