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Sunday, 30 September 2012

Tomato Dal (Tamata Pappu)

Mugdha Mohanty | 02:14 | | | |
Tomato Dal or as they said Tamata Pappu in Andhra Pradesh is a very tasty and everyday dal(called as pappu in Telugu) there..Tomato dal serve with steamed rice with a dollop of ghee just makes your day.
I adopted this recipe from a Book (Cooking At Home With Pedatha) I won sometimes back in an event for my recipe, this book has awesome and easy recipes of South Indian Cuisines and i am blessed for getting this..:-)

I just followed each step in the book, and sharing it with U for try out..:-)

Ingredients :-

Split Red Gram(Arhar Dal) - 1 Cup
Tomatoes - 3-4, Finely Chopped
Fenugreek Seeds - 8-10
Turmeric Powder - 1/4 tsp
Garlic(Optional) - 3-4 Flakes, Roughly Crushed
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Green Chillies - 3-4, Stalks removed and halved
Coriander Leaves - 2 tbsp, Chopped
Oil - 1 tbsp
Salt to taste

Tempering :-

Mustard Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Curry Leaves - 7-8
Asafoetida Powder - 1 tsp

Method :-

Pressure Cook the dal in 3 cups of water along with the fenugreek seeds and turmeric to a very soft consistency.
If the cooked dal is too thick, and u dont like that, then u can add 1/2 cup water. Churn well and set aside.
In a wok, heat the oil for tempering, pop the mustard and then add fenugreek.
Lower the flame and with the browning of the fenugreek, add the curry leaves and asafoetida powder.
Add chopped tomatoes, garlic and stir. Simmer for a few minutes.
Add chilli powder, coriander powder, green chillies and salt.
Cook for few minutes or until the tomatoes turn mushy.
Now add the cooked dal and allow to simmer for 2-3 minutes.
Just before switching off the flame, add the coriander leaves.
Garnish with chopped tomatoes.
Serve hot with steamed rice and a spicy pachchadi/chutney..Enjoy...:-)

Note :- For a special touch, add 1 tbsp ghee and few slices of raw mango just before adding the tomatoes to the tempering.

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1 comment:

Will be happy to hear from U..:-)

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