Spicy & Tangy Dal with Tomatoes / Tomato pappu !!


Tomato pappu is one of the mouth watering recipe in South Part of India. This is one of my favorite too. I love the tanginess & sweet of the tomatoes. This is really a very simple & easy dish, perfectly goes well with pappadam (Rice vadam) or pickles (Tomato pickle, Gongura pickle, Mint pickle, Andra style tomato pickles, Brinjal/ eggplant pickle, Lemon pickle).

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Ingredients:

Pressure cook;

Tomatoes – 2 nos. (big wine tomatoes) roughly chopped

Toor dal – 1/2 cup

Onions – 1 no. roughly chopped

Green chilies – 3 -4 nos.

Cumin seeds – 1 tsp

Fenugreek seeds – 1 tsp

Fennel seeds – 1 tsp

Salt to taste

Tempering:

Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin / jeera – 1 tsp

urad dal – 1 tsp

Tomato – 1 nos chopped

Turmeric – 1 tsp

Hing / asafoetida – a pinch

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Method:

  • In a pressure cooker, add toor dal, onion, tomatoes, jeera, fenugreek seeds, fennel seeds, green chilies, add 1 1/2 cup water & cook the dal mixture on medium flame for 2 -4 whistle (depends on pressure cooker).
  • Once the pressure released, opened the cover, add salt & mix it thoroughly.
  • Now keep seasoning kadai on very low flame, add oil, splutter mustard seeds, jeera, urad dal & hing.
  • And then add finely chopped tomatoes, turmeric & cook it until mushy.
  • Now add the tempered mixture to the dal & mix it well.
  • Cook the dal mixture for 5 more minutes & garnish with cilantro.
  • Serve it hot & enjoy with cooked rice and pappad / pickle.

Cabbage, Potato, Tomato Dal / Kootu !!


Today’s recipe is the easy & simple spicy dal. This is the best accompaniment with steamed rice, idli, dosa, parathas, chappati etc., Vegetables can be an option as per wish. This dal / kootu is one of most important dish in south Indian cuisine, mostly the water content vegetable is best for kootu. The vegetables, I used for this kootu were my favorite including cabbage, potato and tomato. Usually I love to eat kootu with Curd rice.

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Ingredients:

Tomato (large) – 1 no. chopped

Onion – 1 no. chopped

Green chilies – 3 nos.

Red chili powder – 1 1/2 tsp

Coriander powder- 2 tsp

Jeera / cumin powder – 1 tsp

Turmeric powder – 1 tsp

Fenugreek powder – 1/4 tsp

Hing / asafoetida – 1/4 tsp

Salt to taste

For pressure cooker;

Cabbage – 2 cups

Potato – 1 cup

Toor dal – 1/4 cup

Moong dal – 1 tbsp

Channa dal – 1 tbsp

Onion – 1 no. chopped

Tomato (large) – 1 no. chopped

Jeera / cumin – 1 tsp

Fenugreek – 1 tsp

Tempering:

Oil – 2 tsp

Mustard seeds – 1 tsp

Curry leaves

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Method:

  • Pressure cook all the ingredients given above the list for 2 – 3 whistle.
  • Keep the pan on low flame, add oil, splutter the mustard, add curry leaves, chopped onions, green chilies & saute it for 3 minutes.
  • Now add the tomatoes & cook it until mushy.
  • Add the red chili powder, coriander powder, turmeric, jeera powder, fenugreek powder & cook it under low flame until the raw flavor goes off.
  • Now add the pressure cooked dal & vegetable to the tempering mixture & mix it well.
  • Cook it for another 15 minutes on medium flame, add hing & mix it well.
  • Garnish with cilantro.
  • Serve hot & enjoy it !!