Ingredients

The following ingredients have 4 Servings
  • 2 tbsp onion (chopped )
  • 8 curry leaves
  • 1 tbsp garlic (chopped )
  • 2 tomato (medium size)
  • 1/4 cup toor dal (/Split pigeon pea)
  • 1/4 tsp turmeric powder
  • 1 cup water (divided)
  • 1 stalk cilantro (/coriander leaves   )
  • 1 tsp vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp urad dal (/skinless black gram)
  • 1 pinch asafoetida

Instruction

  • To make this recipe we need two ripen tomatoes, 2 tablespoons of chopped onion, a teaspoon of chopped coriander leaves, the teaspoon of chopped curry leaves and a teaspoon of chopped garlic.
  • In the medium-high flame, keep pressure cooker. Add vegetable oil followed by black mustard seeds, urad dal and a small pinch of asafoetida. Wait until mustard seeds get splatter.
  • Once you started hearing the crackling sound of mustard seeds, add chopped onion and curry leaves and continue sauteing it. Wait until the onions turn soft and translucent.
  • Add chopped tomatoes when the onions turn tender.Stir and adjust the flame accordingly so that nothing sticks to the bottom, or getting burnt.
  • Add washed and rinsed Toor daal along with the 3/4th cup of water. Now add 1/4th teaspoon of turmeric powder.
  • Close the lid of the pressure cooker. Cook it in the high flame for two whistles, simmer the flame and continue cooking far another 5 to 7 minutes.
  • Remove pressure cooker from the stove and keep it aside for 10 minutes to release its pressure by itself. Now remove the lid, add a 1/4th cup of water along with half a teaspoon of a salt. Use ladle or wooden spoon mash the dal to make them look creamy in texture.
  • Serve Tomato Pappu hot with rice.