Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Pappu is the everyday dal of Andhra Pradesh and Telangana. Toor dal (split pigeon peas) is cooked until soft with tomato and green chilies, mashed lightly and finished with a tempering of mustard, cumin, garlic, dried chilies and curry leaves. Andhra Pradesh cooking is often described as bold and fiery, with plenty of chilies, tamarind and spice powders. Read more in Indian regional cuisines.
It is served with hot steamed rice and a spoonful of ghee, and often alongside a pickle or a dry vegetable curry.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: Nosh Caterers on Pexels; Photo 2: Masuma Rahaman on Pexels; Photo 3: Shiva Kumar on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Andhra Pappu (Tomato Lentil Dal)
Description
Andhra pappu: soft toor dal cooked with tomato and green chilies and finished with a garlic and mustard tempering. Everyday comfort food served with rice and ghee.Ingredients
For the dal
For the tempering
Instructions
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Rinse the dal until the water runs clear. Combine with the water, tomatoes, green chilies and turmeric in a pot.
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Pressure cook for 3 to 4 whistles (about 10 to 12 minutes), or simmer covered for 30 to 35 minutes until completely soft.
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Mash the dal lightly with the back of a ladle. Stir in the salt and tamarind pulp if using. Simmer for 3 to 4 minutes, adding hot water if too thick.
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For the tempering, heat the ghee in a small pan. Add the mustard seeds and cumin and let them sizzle.
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Add the garlic, dried chilies and curry leaves and fry until the garlic is golden, 1 minute.
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Pour the tempering over the dal and mix. Garnish with coriander. Serve hot with rice.
