TOMATO PAPPU
Ingredients:
1 Big Tomatoe (chopped)
1 cup Toor daal (reserve in water for 1 hour)
1 tsp Turmeric powder
1 tsp Red Chilli Powder
1 Medium size Onions (finely chopped)
4 Green Chillies (slit into half & seeded)
Salt to taste
For Tempering:
1/2 tbsp ghee (Butter)
3/4 tsp Mustard seeds
1 tsp Cumin seeds
8 flakes Garlic (crushed)
4 whole Red Chillies
12 Curry Leaves
Method:
Put daal in a pan, add tomatoes, turmeric, red chilli powder, onions and green chillies. Bring to a boil, remove the scum, reduce to low heat, simmer, stirring at regular intervals, until the lentils are mashed. Continue to simmer.
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.
Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal.
Remove and garnish with coriander leaves.
Put daal in a pan, add tomatoes, turmeric, red chilli powder, onions and green chillies. Bring to a boil, remove the scum, reduce to low heat, simmer, stirring at regular intervals, until the lentils are mashed. Continue to simmer.
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.
Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal.
Remove and garnish with coriander leaves.
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