Tomato Pappu

Also known as Andhra-style tomato daal.

Rice and pappu (daal) are a staple food for Telugu people. A variety of pappus are made everyday, but tomato pappu is the most well-liked This is my version of this popular dish.

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Serves 4 people.

Ingredients:

• 1 1/2 cup kandi pappu (toor daal or pigeon peas)

• 1/2 onion, finely chopped

• 4-5 tomatoes, chopped

• 5-6 garlic cloves, minced

• 1/2 tsp methi (fenugreek) seeds

• 2 dried red chilis

• 3 green chilis, chopped

• handful of chopped cilantro

• salt to taste

• 1/4 tsp turmeric

• 1 tsp mustard seeds

• a pinch of hing (asafatida)

• 2 tbsp ghee

Method:

1. Dry roast pappu until golden brown. Wash and pressure cook along with turmeric and chopped green chilis.

2. Heat ghee in a pan. Fry methi seeds and red chilis. After a minute, remove seeds and chilis to have ghee remaining in pan to grind them into a fine paste.

3. Fry onions until translucent. Add tomatoes and cook until soft and mushy.

4. Add cooked pappu, salt, and methi paste. Mix well. Cook covered until bubbles rise.

5. Add tempered mustard seeds and hing. Garnish with cilantro before serving with rice.