Stock Photo: Lentil Soup With Tangy Tomatoes.delicious Tomato Dal Served In A White Bowl.tomato Pappu
ID 313286097 © Chennaihussainpictures | Megapixl.com
lentil soup with tomato in white bowl and plate on a light blue background. Tomato dal is a tangy lentil dish made with healthy pigeon pea lentils (tuvar dal), plenty of tomatoes, piquant onions, fragrant herbs and spices. Also known as tomato dal this recipe is inspired from the Andhra cuisine known for its bold and spicy flavors. However, this Andhra style tomato pappu recipe is neither spicy nor hot and makes for a comforting lunch or dinner with a side of steamed rice.Ingredients: ½ cup arhar dal (tuvar dal, pigeon pea lentils), 2 tablespoons oil or ghee, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 medium sized onion – approx ? to ½ cup chopped onions, 10 to 12 curry leaves, 1 green chili – chopped, 1 inch ginger + 3 to 4 medium garlic cloves – crushed to a paste in a mortar-pestle or 1 teaspoon ginger-garlic paste, 2 medium tomatoes – approx 1 to 1.25 cups chopped tomatoes, ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, a pinch of asafoetida (hing), 2 cups water for pressure cooking, salt as required.Instructions: Soaking arhar dal, pick and rinse arhar dal a couple of times in fresh water. Then soak the arhar dal (pigeon pea lentils) in fresh water for 15 to 20 minutes. Later drain all the water from the dal and keep the arhar dal aside.Making tomato dal: heat oil or ghee in a stovetop pressure cooker. Add the mustard seeds first and let them crackle on low heat. Then add the cumin seeds and let them splutter. Add the onions, curry leaves, and green chilies. Sauté the onions stirring often on low to medium-low heat till they turn translucent. Add the ginger-garlic paste and saute for a few seconds on a low to medium-low heat or till their raw aroma goes away. Now add the tomatoes, red chili powder, turmeric powder, asafoetida (hing), and salt as required. Saute for 2 to 3 minutes on a medium-low heat. Add the lentils and water. Stir and mix well.Cooking tomato pappu: pressure cook on high heat for 5 to 6 whistles or till the dal is cooked completely. Timing to cook dal will depend upon the quality of dal, size of pressure cooker, and intensity of heat. When the pressure settles down, then only remove the lid. Mash the dal lightly. If the consistency is thick then add water as required to get a medium consistency in the dal. Stir and mix well. Simmer the tomato dal for 5 to 6 minutes on a low to medium-low heat till you get a dal which is neither thin nor thick but having a medium consistency. Once you get the right consistency, check the taste and add more salt if required. Garnish with coriander leaves. Serve tomato pappu hot or warm with steamed rice, mango pickle, and vegetable salad. While serving you can add a bit of ghee.
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