Tamata Pappu / Tamatar ki daal / Tangy Tempered Lentils with Tomato
Tomato pappu, another all time favorite. I simply love the way my Mom makes it. Its tangy, it spicy, it just on a whole new level. Mine doesn't come out like that, never. But it does taste good too. I think thats because I don't make it that tangy and spicy, because of the kids!!! But anyways its one of our favorite, me and my siblings. We can have it any time and with any thing. I love to eat this daal with idli, dosa too. And to tell you my secret favorite...I like to eat it with perugu annam. Yes, plain yogurt with rice and tomato daal on the side...its plain yummy!!! FOR ME!!! Well I like perugu annam with banana, mango and thats a whole other story!!!
So coming to how to make it, its very easy. 2 ways like with any other daal, adding plain daal to the tomato mixture and tempering it or the easier way, put everything into the pressure cooker and later add the tamarind and temper it. They both taste slightly different. I prefer the tatse of the first method better tho it takes some time (not long...how long does tomato take to cook!!).
It is a good combo with potato fry like I mentioned in my previous post. But it can be served with roti or chapati, even idli or dosa if you are serving me!!
1 cup uncooked toor daal (cook in pressure cooker for about 3-5 whistles or till cooked)
1 1/2 tomato or 2 tomatoes, chopped
1 small onion, chopped
4-5 green chillies, slit lengthwise
1/2 tsp chilli powder
1/4 tsp turmeric
salt to taste
1 lemon size ball of tamarind (juices squeezed and put aside)
4-5 garlic cloves, crushed or chopped
1/4 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera
2 dry red chillies, broken
5-6 curry leaves
1 -2 tbsp oil
Chopped coriander leaves for garnish
In a pot, add few drops of oil, add onions, green chillies and saute for couple of minutes. Add the tomatoes too and cook till cooked. Add the turmeric and chilli powder and saute. Now add the tamarind juice and lower heat before adding the cooked daal. Mix well and turn up heat to medium. Add water if you think the daal is too thick. Add salt. Just be careful that the daal may splutter when on heat. Prepare small pan for tempering. Heat oil and add the garlic. When they brown, add the urad daal and let it brown. Add the mustard seeds and jeera and let them splutter. Add the red chillies and curry leaves. Add the tempering mixture to the daal and mix. Add the coriander leaves for garnish before removing from heat. Serve hot!! Enjoy!!!
Prep time: Other than time taken for daal to cook in the pressure cooker, should take less than 20 minutes.