Tomato Dal / Tomato Pappu

Ingredients

• 1/2 cup masoor dal/red lentil
• 1 tablespoon sesame oil
• 1/2 teaspoon minced ginger
• 1/2 teaspoon cumin
• 2 sprigs curry leaves
• 1 dried red chilli
• 1/4 teaspoon asafoetida/hing (optional)
• 1 medium onion,chopped
• 3 tomatoes, pureed in a food processor
• 1/2 teaspoon turmeric
• 1/2 teaspoon chilli powder
• 1 teaspoon jaggery or brown sugar
• 1 teaspoon salt or more to taste
• 1 tablespoon chopped coriander leaves

Instructions

1. 1

   Boil the dal in a pressure cooker for 10 minutes with 1.5 cups water until fall apart tender.

2. 2

   Heat oil in a skillet and add cumin seeds, minced ginger, curry leaves and a dried red chilli. Once the curry leaves are dry and crisp, add asafoetida. If you do not like the flavor of asafoetida, omit it.

3. 3

   Add in the onions and salt, cook until soft and translucent.

4. 4

   Once the onions are cooked, roughly puree the tomatoes in a food processor/blender and add it to the pan. Add in the turmeric and chilli powder to the tomato mixture. Add in a teaspoon of jaggery.

5. 5

   Cover the pan with a lid and let it simmer in low flame for 20 minutes. Saute in between so the masala doesnt burn.

6. 6

   Once the tomato mixture is cooked and dry, Add in the dal and briefly simmer for a minute.

7. 7

   Remove from heat. Garnish with coriander leaves.