ANDHRA STYLE TOMATO PAPPU
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| ANDHRA STYLE TOMATO PAPPU |
Anything in the name of Paruppu is devoured heads down at home. Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do. The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal Though it looked quite similar to Thalicha Paruppu Recipe which is a family favourite, the spices used in Andhra Tomato Pappu with the addition of extra Tomatoes gave a wonderful flavour & taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu. As this recipe is cooked along with a good amount of Tomatoes, the recipe gets to be known as Tomato Pappu.
Tomato Pappu served with piping hot Rice & a hearty drizzle of Ghee
is an absolute treat. Combine it up with your choice of Stir-fries for a
complete meal. This Tomato Pappu is a traditional recipe from Andhra/Telangana prepared with Tuvar
Dhal/Pigeon Pea Dhal. Cooked Dhal is mashed & then it is mildly seasoned with Onions, Garlic & Tomatoes & then the dhal is tempered with spices which gives additional notes of flavours to this dish.
I usually cook Dhal in a Pressure Cooker which
makes the cooking faster. And all the more it is hassle-free & I feel lot more comfortable cooking Dhal in a Pressure Cooker. Can soak the Tuvar Dhal for about 30 Minutes if you are
cooking the Dhal in a regular Sauce Pan. Soaking facilitates fast
cooking and draining out the water used for soaking helps avoid the
bloating caused by certain Pulses. I have seasoned the cooked Tuvar
Dhal first and then have cooked it for a few minutes which helps the
flavours to get well infused into the Dhal before tempering the Tomato
Pappu.
For more Recipes with DHAL, Click here...
Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes
For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...
HOW TO COOK TOMATO TUVAR DHAL - ANDHRA STYLE TOMATO PAPPU
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| ANDHRA STYLE TOMATO PAPPU |
INGREDIENTS:
For Cooking the Dhal:
To Sauté:
For Final Tempering:
For Garnishing:
METHOD:
To Cook the Tuvar Dhal:
In a Sauce Pan:
- Wash the Dhal twice or thrice or until water runs clear.
- Soak Tuvar Dhal in ample of water for about 20-30 Minutes(Optional).
- Once soaked drain & discard the water used for soaking.
- Pour about 2 Cups of Water in a saucepan and allow it to boil.
- Add 1/2 a cup of Tuvar Dhal along with a small piece of Tamarind to the water and give a quick stir.
- Let it boil.
- Once it starts to boil, reduce the flame and cover the saucepan.
- Stir the Dhal occasionally and ensure that the Dhal is evenly cooked.
- Can add more water if required.
- Ensure that the Dhal doesn't get burnt at the bottom.
- Once cooked, switch off the flame and keep it aside.
- We need a slightly overcooked Dhal for this Tomato Pappu recipe.
- Mash the Tuvar Dhal and keep it aside.
In a Pressure Cooker:
- Wash the Dhal twice or thrice or until water runs clear.
- Pour about 11/2 Cups of Water to 1/2 a cup of Tuvar Dhal.
- Add a small piece of Tamarind to the above and give a quick stir.
- Place the bowl inside the Pressure Cooker.
- Fix the gasket inside the lid and cover the pressure cooker.
- Begin cooking under pressure over high heat for a Whistle or two.
- Then lower the flame and cook for another 2 or 3 whistles.
- Switch off the flame and wait for the pressure to release.
- Once the pressure is totally released, open the lid and remove the bowl with cooked dhal from the pressure cooker.
- Mash the Tuvar Dhal and keep it aside.
For a detailed Recipe on HOW TO COOK BEANS, LENTILS & PULSES, Click here...
FOR TOMATO PAPPU:
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| ANDHRA STYLE TOMATO PAPPU |
For Seasoning the Dhal:
- Wash the Garlic with skin on.
- Pound the Garlic cloves slightly and keep it aside
- Heat Oil in a Pan, splutter Mustard Seeds & Cumin Seeds(let the flame be at low).
- Immediately add finely chopped Shallots, pound Garlic, Green Chillies slit into two and sauté until Shallots turn translucent.
- Add finely chopped Tomatoes and sauté until tomatoes turn soft & cooked.
- Cook on a low flame until oil separates from the mix.
- Now add mashed Tuvar Dhal and give a quick stir.
- Pour about 1/2 a cup of Water along with a dash of Salt.
- Let it cook on a medium-low flame for about 7-10 Minutes.
- Garnish the Dhal with finely chopped Coriander Leaves and immediately switch off the flame.
For Tempering Tomato Pappu:
- Heat Ghee in a separate Pan, splutter Cumin Seeds, Fenugreek Seeds, Dry Red Chillies & Curry Leaves in it. Let the flame be at low.
- Once the above ingredients have spluttered, switch off the flame and add Turmeric Powder, Red Chilli Powder & Asafoetida.
- Give a quick stir and let it get roasted in the heat.
- Pour the tempering into the Cooked Dhal and mix well.
- Serve Tomato Pappu hot with Rice and a hearty drizzle of Ghee.
For HOME-MADE GHEE RECIPE, Click here...
NOTES:
- Andhra Style Tomato Pappu is cooked with Tuvar Dhal/Pigeon Pea Dhal.
- Can make the same recipe with Yellow Moong Dhal too.
- Cook the Dhal accordingly.
- Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
- Cook the Dhal well and mash it up before adding it along with the Seasoning or cook the Dhal Al dente to suit your preference.
- Adjust the consistency of Tomato Pappu to suit your preference.
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