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Easy Tomato Dal / Andhra style Tomato Pappu / Lentil Stew with Fresh Tomatoes

VegCookBook by Praveena
South Indian Andhra style, Dal / Pappu / Vegan Lentil Stew, using Fresh Tomatoes. Recipe below has step wise pics, tips for both Instant Pot Pressure Cooker and Stove Top Methods.
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Prep Time 5 minutes
Course Accompaniment, Main Course, Side Dish
Cuisine South Indian
Servings 4 servings

Equipment

  • 1 Sauce Pan / Vessel (for stove-top method)
  • 1 Instant Pot or Electric Pressure Cooker
  • 1 Small Frying pan (for tempering)

Ingredients
  

  • 5 count Fresh Tomatoes (medium size)
  • 1 cup Toor Dal / Kandi Pappu / Split Pigeon Peas (measuring cup)
  • 2 teaspoons Salt (or as per taste)
  • 3 count Green Chillies
  • 1 teaspoon Red Chilli Powder (or as per taste)
  • ½ teaspoon Turmeric powder
  • 1 marble size Tamarind (or 1 tablespoon of puree) (optional)
  • as required Water (for boiling and cooking)
  • 2 tablespoon Fresh Coriander Leaves (chopped)

Ingredients for Tempering:

  • 2 tablespoons Cooking oil
  • ¼ teaspoon Mustard seeds / Aavalu
  • ½ teaspoon Jeera / Cumin Seeds
  • ⅛ teaspoon Asafoetida / Hing / Inguva
  • 3 count Dry Red Chillies
  • 5 count Curry Leaves (optional)
  • 3 cloves Garlic (optional)

Instructions
 

STOVE TOP METHOD EASY TOMATO DAL (15 mins)

  • Take the lentils/kandipappu/toordal into a wide vessel / sauce pan and wash them twice thoroughly.
    Pour 3 times of water, such that the lentils/dal are well immersed. Set this vessel aside.
  • Add the tomato pieces, slit green chillies along with tamarind into the vessel.
    Close with lid, put it on stove-top under medium flame for 15 mins/ until the dal becomes soft.
  • Later, reduce the flame to ‘LOW’. Add the salt, turmeric powder,red chilli powder & ½ cup of water. Mix everything thoroughly.
    Let the dal thicken to desired consistency.Switch the flame after 2 minutes.
  • TEMPERING:
    Put a small frying pan on stove top under medium flame.
    Add all the ingredients for tempering. Saute by stirring continuously. Switch off flame.
  • Transfer all the tempering onto the dal. Mix up everything,take into a serving dish, garnish with chopped coriander. Done!!

TOMATO DAL in INSTANT POT PRESSURE COOKER(7 mins)

  • Wash the dal / lentils twice with running water, take them into the Instant Pot.
    Add 2 cups of water, tomato pieces, slit green chillies & tamarind (optional).
  • Switch the gadget ON, close the Lid, set to ‘PRESSURE COOK’ mode,for 5 mins,under ‘HIGH PRESSURE’ with valve to sealing.
  • Release pressure naturally (NPR) or quickly (QPR) anyway is fine. 
    Set the IP to ‘SAUTE‘ mode for 2 mins.
    Add the salt,turmeric powder,red chilli powder,chopped coriander leaves & ¼ cup of water.
    Mix everything.Later switch off the gadget.
  • TEMPERING:
    Put a small frying pan on stove top under medium flame.
    Add all the ingredients for tempering. Saute by stirring continuously. Switch off flame.
  • Transfer all the tempering onto the dal. Mix up everything,take into a serving dish, garnish with chopped coriander. Done!!

Notes

Please see the MAIN POST for step wise pics & RECIPE TIPS!
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