Tomato Pappu
A family recipe for tomato pappu takes us to Southern India for this hearty and fragrant vegetarian dish.
Ingredients
- 1 cup Toor Daal/Split Pigeon yellow Peas
- 1 cup diced tomatoes
- 2 green chili peppers sliced
- 1 tsp salt
- 1 ½ TB olive or vegetable oil
- 1 tsp mustard seeds
- 2 tsp cumin seeds
- 1 tsp tamarind paste
- ⅛ tsp Asafetida Powder
- 1 cup rice, cooked, to serve
- cilantro to serve
Instructions
- Put the peas into a medium stockpot and rinse thoroughly. Add water to rinsed peas (water level should be about 2 inches above the peas). Heat on stove at medium heat. About 5 – 10 minutes into the heating, the water will be covered in a white foam. Scoop this foamy layer off the water and discard.1 cup Toor Daal/Split Pigeon yellow Peas
- Once the foam is discarded, add tomatoes and chili peppers to the water and let cook. After 15 – 20 minutes, add the small piece of tamarind. Cook until the daal is soft, about 30 minutes. When daal is fully cooked, turn off heat and seat aside.1 cup diced tomatoes, 2 green chili peppers, 1 tsp tamarind paste
- Meanwhile, in a small pan, heat the oil. Once oil is hot, add the mustard seeds and cumin. Once the mustard seeds are popping, turn off heat and add a dash of asafetida powder. Add oil mixture to the daal and mix thoroughly. Salt to taste.1 tsp salt, 1 1/2 TB olive or vegetable oil, 1 tsp mustard seeds, 2 tsp cumin seeds, 1/8 tsp Asafetida Powder
- Serve with rice and a sprinkle of parsley or cilantro, if desired.