Tomato Daal

Home-made Bramhin Style Tomato Daal (Tomato Pappu)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the Tur Daal in the Cooker and add water 1 cm above the daal.

Step 2

Add Curry leaves (Remove the stalk), The 2 Tomatoes cut in half (Inside part faced up) and Green Chilli to the Water with the Daal

Step 3

Let the Cooker Run on the Gas Stove on High Flame until we get 4 to 6 Whistles. Then put the flame on sim (Lowest) and then let it stay for 3 - 4 minutes. After that, turn off the flame and let the cooker stay until the steam gets fully released.

Step 4

VERY IMPORTANT, to avoid Burning the Red Chilli Powder or Hing Powder and yet get a good red and flavorful oil colour, add the Red Chilli Powder at the last minute in the fried seasoning and stir for EXACTLY 2 to 3 SECONDS and immediate turn the flame off.

Step 5

Take a Frying Pan. Start the flame in Medium or Low Flame and add Ghee + Oil, Dry Red Chilli, Red Chilli Powder, Hing Powder, Mustard Seeds and Cumin Seeds. Fry this until the oil has changed colour to Red and Flavours have mixed.

Step 6

Remove the Daal Container from the Pressure Cooker, gently mash the Mixture of Daal, Tomato and Leaves with a Fork. Remove the Tomato Skin and Leaves from the Mashed Mix.

Step 7

Now, add the Daal into the Seasoning (Poopu) Mix in the Frying Pan or Pot, Add Salt to taste and Mix the Daal. (Optional - Tamarind can be added for more Tangy Flavour)

Step 8

Serve this Hot Tomato Daal with Ghee and Rice. Enjoy!