Tomato pappu or dal is known as Kandi pappu here and is basically split pigeon pea lentils made with tomatoes and is a staple Andhra dish. Andhra is where I hail from and I love the spicy Andhra cuisine which is the best amongst all the southern states. Tomato Pappu or Tuvar dal mixed in rice with a dollop of ghee and eaten with crunchy poppadoms can make your tummy really happy. Earthy, simple, soulful food like this is what gives comfort when you need it.
When I am alone I just make one dish but as my daughter is home I made this Tomato dal, methi aloo (fenugreek potatoes) fried some poppadoms and cut some salad for her. Kids want only regular comfort food when they are home and nothing fancy at all. Maa-ke-haath ka khana is what they seek( food cooked by mom)
The dal gets a slightly sour taste due to the tomatoes and this is the USP of this dish.
Recipe for Tomato Dal or Split Pigeon Peas soup
1 cup tuvar dal or Pigeon peas split and skinned
3 large tomatoes, finely chopped
2 green chillies slit
1/4 tsp turmeric
½ tsp red chilli powder
2 green chillies
Salt to taste
Fresh coriander to garnish
1 tbsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 dried red chillies (tear into pieces)
5-6 garlic flakes crushed
10-12 curry leaves
Wash and soak the dal for 30minutes. Wash and put in the pressure cooker along with the turmeric, red chilli powder and salt. Boil for 3 whistles or until nice and soft in the cooker. Transfer to a serving bowl.
Heat the ghee in a pan and add mustard seeds, once they crackle add the red chillies, the cumin seeds, garlic, and lastly curry leaves and saute for few secs. Add 1/4th tsp of red chilli powder. Red chilli, when added to the tempering gives a nice red colour to the dal.
Pour the tempering over the dal and it should give out a sizzling sound. Your dal is ready! Garnish with coriander leaves. Serve hot with steamed rice or hot roti or flat bread if you want to.
Isn’t it an easy recipe to follow? This yummy tangy Tomato Dal or Split Pigeon Peas soup is quick and easy to make. A bowl of rice topped liberally with dal and then drizzled with some desi ghee is foodie nirvana indeed.