Tomato dal / Tomato Pappu Andhra people’s favorite recipe. This tangy and a little bit sour contained food is cooked with rahar dal/ tuvar dal. Dal is a compulsory food item in every Indian house, with dal granules we can make a numerous recipes like plain dal, chena dal fry, rahar dal with resorel leaves and many more. Today I share with you the making of tomato dal in Andhra style. You can make this tomato dal with leftover rahar dal/ tuvar dal. Ok, let us start with the ingredients.
Main Ingredient
Rahar dal / tuvar dal 1 cup cooked
Other Ingredients
Onions 1 small size cut into lengthwise/ pieces
Green chillies 3 to 4
Garlic 4 to 5 pods crushed
Red chillie powder half
tsp
Turmeric powder one fourth tsp
Salt as
you require
tomatoes Two medium size cut into small pieces
Oil/butter Two
and a half tbsp
Mustard seeds one fourth tsp
Cumin seeds one fourth tsp
Fenugreek seeds one eigth
seeds
Curry leaves 8 to 10
leaves
Water one and half cup
Hing one fourth tsp
Cooking time: 20 to 25
minutes.
Method:
Heat oil in a pan add mustard seeds let them crackle then add
cumin seeds, fenugreek seeds, hing for a few seconds stir fry, turn into medium
flame add onions, green chillies sauté them till theonions become soft and
translucent, add tomatoes, turmeric powder, red chillie powder, salt and curry
leaves . When the oil separates the mixuter add the cooked dal mix well, stir fry for 5 to 6 minutes and pour water to it let it boil for another 6 to 7
minutes. Add a tsp of ghee / butter for a nice flavor garnish with coriander
leaves/ curry leaves. Enjoy with roti / rice.
No comments:
Post a Comment