Tomato Dal / Lentil Stew / Tomato Pappu

Recipe Cooked, Photographed and Written by Praveena

Prep Time:5 mins Cooking Time:15 mins Cuisine:Indian

As we all know tomatoes are an excellent source of Vitamin C and K.Toor Dal/Kandi Pappu/Yellow Lentils have many health benefits like improves digestion, good source of protein,iron,fiber, controls cholesterol,has folic acid. Toor dal is one of the most common pulses in an Indian kitchen.

This is purely Vegan+Glutenfree recipe.

You can find my other Dal Recipes here⇒ Dal / Pappu / Lentil Stew

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

Follow me on⇒ Facebook / Pinterest / Google+

Ingredients:

Tomatoes – 5 (medium size)
Toor Dal / Kandi Pappu – 1 cup (medium size)
Salt – 2 teaspoons
Green Chillies – 3
Red Chilli Powder – 1 teaspoon
Turmeric Powder – ½ teaspoon
Tamarind – tiny lemon size or 1 tablespoon of puree
Water – for boiling and cooking
Coriander – 2 to 3 twigs

Ingredients for Tempering :

Mustard seeds / Aavalu – ¼ teaspoon
Jeera / Cumin Seeds -½ teaspoon
Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
Asafoetida / Hing / Inguva – half of ¼ teaspoon
Dry Red Chillies – 3
Curry Leaves – 5
Cooking oil – 2 tablespoons

Special Ingredients:

Asafoetida / Hing / Inguva

Procedure:

Firstly, take the lentils/kandipappu/toordal into the pressure cooker and wash them twice thororughly.
Pour water upto the level where the lentils/dal are soaked. Set aside. See pics below.

Toor Dal/Kandi Pappu/Yellow Split Lentils taken in pressure cooker

Yellow Lentils/ToorDal/Pappu + Water taken in pressure cooker
Wash the tomatoes and cut them into small pieces.
Transfer all the tomato pieces onto the dal in the pressure cooker. See pic below.

Tomatoes used for cooking

Raw Lentils/Dal/Pappu taken in a pressure cooker along with tomatoes,greenchillies and tamarind piece
Close the lid, put the cooker on the stove top in high flame and cook until you get 3-4 whistles.
After the pressure is released, open the lid and add the salt , turmeric powder and red chilli powder into the same. See pics below.

Cooked dal along with spices added

Cooking the dal with spice powders
Add ¼ cup of water and switch the flame on under medium.
Stir everything thoroughly and let it cook for upto 3-5 mins or until it thickens. See pics above for reference.
Shift the pressure cooker from the flame and put a small frying pan on the stove.
Add all the ‘Ingredients for tempering’ into the pan and sautee them. See pic below.

‘Ingredients for tempering’ sauteed in a small pan

Dal/Pappu/LentilStew transferred into a serving dish
Switch the flame off and transfer all the content of the pan into the dal/pappu/cooked lentils.
Give a mix and take the dal/pappu/lentil stew into a serving dish, just like the pic above. Done!!

Tips:

I preferred this dal/stew to be NoOnion-NoGarlic recipe, but you can add chopped onions (2 small size) while cooking the veggies and add garlic in the tempering pan.
I have a small pressure cooker suitable for making the stew/dal.
If not you can transfer the dal/lentils, veggies into a suitable vessel and continue with the recipe on stovetop.
Adjust the salt and spice as per your taste.
For the tempering, try to add the spices whichever you have, but try not to skip the tempering.
The storage time of this pappu/lentilstew at room temperature is just 1 day but when refrigerated stays good upto 2-3 days.

Result:

The taste of this pappu/dal/lentil stew is mild in spice and the texture is very soft.
It is suitable as a side with any rice, quinoa,any bread .
We had this dal/lentil stew /pappu as a side with rice, as shown in the last pic.
Tomato Dal/LentilStew/Pappu ready to be served

Tomato Dal/lentil stew /pappu as a side with rice