Tomato Dhal/pappu/parrupu is a simple dish. Since dhal is cooked mostly in every houses, we can change it with different styles and tastes so that it differs.

Toor dhal - 3/4 cup( can also use masoor dhal)
Onion - 1 small chopped fine
Tomato - 3
Green chillies - 3
Ginger - 1 inch piece
Garlic - 3 flakes
Sambar or chillie powder - 1/2 tbsp
Turmeric powder - a pinch
Jeera/cumin seeds - 1/2 tsp
Salt as needed
Lime juice - few drops ( optional)
Oil - 1 tbsp

Cook dhal in a pressure cooker with 2 times water, turmeric powder, garlic for 2 - 3 whistles...remove and mash lightly.
Heat a tsp of oil and fry tomatoes, green chillies and ginger until tomatoes are little soft...cool and make a paste in a mixer.
Heat oil in a kadai and add jeera..when it starts to splutter up add onions and fry till transculent...next add cooked dhal and sambar powder ...also add tomato ground paste...add salt and allow it come upto to a boil... cook for 3 - 4 minutes...garnsih with chopped cilantro and also if needed can add few drops of lime juice...goes well with rice and or chapathis.
Variation: If you do not want to fry you can chop tomatoes and add it after frying onions, then add crushed ginger and next add chopped tomatoes..fry till they are soft and then add cooked dhal.

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