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    Andhra Tomato Pappu R

    Uploaded by

    Prashanth Kannar K
    This recipe provides instructions for making Andhra Tomato Pappu, a dal dish from southern India. The recipe serves 4-5 people and takes 30 minutes to make. It involves soaking and cooking pigeon peas with tomatoes, onions, spices and herbs like mustard seeds, cumin seeds, curry leaves and chili powder. Once the dal is pressure cooked and mashed to a medium consistency, it is simmered with water and garnished with coriander leaves before serving hot with rice and ghee.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Andhra Tomato Pappu R

    Uploaded by

    Prashanth Kannar K
    50 views1 page
    This recipe provides instructions for making Andhra Tomato Pappu, a dal dish from southern India. The recipe serves 4-5 people and takes 30 minutes to make. It involves soaking and cooking pigeon peas with tomatoes, onions, spices and herbs like mustard seeds, cumin seeds, curry leaves and chili powder. Once the dal is pressure cooked and mashed to a medium consistency, it is simmered with water and garnished with coriander leaves before serving hot with rice and ghee.

    Original Description:

    Andhra Tomato Pappu

    Original Title

    Andhra Tomato Pappu r

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    © © All Rights Reserved

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    This recipe provides instructions for making Andhra Tomato Pappu, a dal dish from southern India. The recipe serves 4-5 people and takes 30 minutes to make. It involves soaking and cooking pigeon peas with tomatoes, onions, spices and herbs like mustard seeds, cumin seeds, curry leaves and chili powder. Once the dal is pressure cooked and mashed to a medium consistency, it is simmered with water and garnished with coriander leaves before serving hot with rice and ghee.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    50 views1 page

    Andhra Tomato Pappu R

    Uploaded by

    Prashanth Kannar K
    This recipe provides instructions for making Andhra Tomato Pappu, a dal dish from southern India. The recipe serves 4-5 people and takes 30 minutes to make. It involves soaking and cooking pigeon peas with tomatoes, onions, spices and herbs like mustard seeds, cumin seeds, curry leaves and chili powder. Once the dal is pressure cooked and mashed to a medium consistency, it is simmered with water and garnished with coriander leaves before serving hot with rice and ghee.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Andhra Tomato Pappu (Tomato dal)

    Duration:30 minutes

    Serves:45 people
    Share

    Authenticity Slice

    The consistency of the prepared dal should be medium and the dal should be mashed for better
    taste.

    Ingredients

    Pigeon peas (arhar dal) (1 cup)


    Tomatoes, chopped (2)
    Onion, chopped (1)
    Green chillies, chopped (23)
    Mustard seeds (sarson) (1/2 tsp)
    Cumin seeds (jeera) (1/2 tsp)
    MTR Haldi Turmeric Powder (1/2 tsp)
    MTR Lal Mirch Red Chilli Powder (1/2 tsp)
    Curry leaves (kadi patta) (8-10 leaves)
    Asafoetida (hing) (a pinch)
    Ghee (clarified butter) (1 tbsp)
    Coriander leaves (hara dhania), finely chopped (1/4th cup)

    Method

    Wash and soak arhar dal in water for an hour. Heat oil or ghee in a pressure cooker. Add sarson and
    as it pops, add jeera.
    Now, add chopped onions, kadi patta and green chillies. Saut till onions are translucent.
    Now add tomatoes, MTR Lal Mirch Red Chilli Powder, MTR Haldi Turmeric Powder, hing and salt. Mix
    well and saut for two minutes on low flame.
    Add dal and water. Mix well and pressure-cook the dal through 3 whistles.
    Once it cools, open the lid and mash the dal lightly. Add 1 cup of water and stir well.
    Simmer dal for 5 minutes on low to medium flame till you get medium consistency.
    Garnish it with hare dhania and serve hot with rice and ghee.

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