Tomato Pappu

Name: Tomato Pappu
Ingredients: 500 g tomatoes, chopped; 1 cup toor dal, reserved in water for 1 hour; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 90 g onions, finely chopped; 4 green chilies, slit into half & seeded; salt; 14 cup clarified butter; 34 teaspoon mustard seeds; 1 teaspoon cumin seed; 8 pieces dried garlic, crushed; 4 whole red chilies; 12 curry leaves

13 ingredients

6 steps

Ingredients

500 g tomatoes, chopped
1 cup toor dal, reserved in water for 1 hour
1 teaspoon turmeric powder
1 teaspoon red chili powder
90 g onions, finely chopped
4 green chilies, slit into half & seeded
salt
14 cup clarified butter
34 teaspoon mustard seeds
1 teaspoon cumin seed
8 pieces dried garlic, crushed
4 whole red chilies
12 curry leaves

Directions

1

Put daal in a pan, add tomatoes, turmeric, red chilli powder, onions and green chillies.
2

Bring to a boil, remove the scum, reduce to low heat, simmer, stirring at regular intervals, until the lentils are mashed.
3

Continue to simmer.
4

To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir-fry until golden brown.
5

Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal.
6

Remove and adjust seasoning.