AP Tomato Pappu

Difficulty Rating 3 (Special Ingredients needed, Pressure cooker needed)

1 cup Toor Dal
6 Tomatoes (chopped)
¼ tsp Fenugreek seeds (optional)
¼ tsp Turmeric powder
4 cloves Garlic (crushed)
¾ tsp Chilly powder
1 tsp Coriander powder
4 Green Chillies (slit lengthwise) (optional)
2 tbsp Oil
Salt to taste
1 tsp Mustard seeds
1 tsp Fenugreek seeds (optional)
1 sprig Curry leaves (optional)
1 tsp Asofoetida powder (optional)
1 sm bnch Coriander - finely chopped for garnish (optional)

1. Wash dal, add 5 cups of water, turmeric, ¼ tsp fenugreek seeds, 1 tsp of oil, and pressure cook till soft (about 3-5 whistles). Set aside.
2. Heat 1 tbsp of oil in a pan. Add mustard seeds and fenugreek seeds (1tsp), as they start spluttering add curry leaves, garlic, green chillies and asofoetida powder.
3. Lower the flame and add chopped tomatoes.
4. Cover and cook on medium heat till the tomatoes turn soft. Add chilly powder, salt, coriander powder and allow to cook for 2 min.
5. Add dal. Add water if the consistency of dal is thick. Cook for 4 mts on medium flame. Switch off.
6. Garnish with coriander and serve hot with steamed rice, a dollop of ghee accompanied with potato fry or papads.