Monday, May 22, 2006
Tomato Pappu & Vangaya Pappu
Lentil /Dal/Parippu/Pappulu/Belai has always been an integral part of Indian cuisine.North and South India unanimously agree on this protein rich ingredient. Tarka Dal, Sambar, Parippu usili,Parippu curry,Mudha pappu, Belai saru,Parippu erissery,Dal fry, lentil soup,Tomato pappu, Aakkukoora pappu,Gongura pappu,....does the list stop anywhere??!!...That's the beauty of it...You can try innumerable variations with it...
Tomato pappu is a very common curry prepared in most of the Telugu kitchens.Other regions may offer the same perhaps in another name. Keralite's 'Thakkaliyum parippum', for instance, has here only one difference...the coconut paste and the coconut oil, the signature ingredients of Malayalis!!
Tomato-2-large-cut into pieces
Green chilli-4-pounded( You may adjust according to your taste)
Cumin seed -1/2 tsp
Dry red chilli-2
curry leaves-2 sprig
Water+ salt-as required
Pressure cook the cleaned dal with turmeric powder and chillies for 5 minutes.Mash the dal well. Add tomatoes . Then again cook it for another 3 minutes or till dal and tomato is well cooked. Add salt(dont add it before dal is cooked) and mix the whole thing well with a wooden ladle. Now in a small wok prepare the seasoning. Heat ghee, add mustard seed,cumin seed, dry red chilli(broken into pieces),Garlic flakes and curry leaves. Saute it till garlic changes colour. Now add this hot seasoning into the tomato dal mix and blend them well. Tomato pappu is ready to go with steamed rice.
Here instead of green chilli add 1tsp red chillipowder and pressure cook dal and brinjal pieces.Once cooked add a 1 1/2 tsp tamarind paste and sal as reqd. Mix well and do the tadka,preferably in ghee.(Or else while serving you could add ghee to your rice). You could also add black gram dal for tadka/tempering along with the other usual ingredients.
Posted by indianadoc at 6:51 AM