|1 T||Mustard, fenugreek and cumin seeds|
|4||Dry red chillies[adjust as per preference]|
|1 no||Onion[medium sized finely chopped]|
|3 no||Tomato[big and juicy]|
|Few curry leaves|
|Corriander leaves for garnishing|
|Salt and oil as per need|
|1 cup||Toor dal|
1.Take a pressure cooker, wash the dal and add washed chopped tomatoes to the dal with a pinch of turmeric powder and pressure cooker it and keep it aside.
2.Take a pan add oil, add mustard seeds, cumin seeds, and fenugreek.
3.Once when mustard splutters , add karuvadagam[optional] hing, red chillies, onion and saute well.
4. Now take the pressure cook and mix the dal and tomato well and add the dal to the pan .Add salt and ghee and a little water and allow the content to boil well.
Garnish with corriander leaves.
Tomato Pappu is ready to be served.
1.Since we are using red chillies, there is no need for any sambaar powder or chilly powder.
2.This recipe has more tomatoes than onion hence gives a nice tangy flavour, so there is no need for tamarind.