1 cup Toor dal – Kandi pappu
4 - 5 Tomatoes
2 green Chilies
2 -3 garlic Pods
Few curry leaves
Soak tamarind in hot water and make juice adding less water.
Cut tomatoes into small pieces.
Dry fry toor dal in a skillet till the dal is nicely roasted and emits aroma.
Wash and add water for the dal (1: 2 for each cup of dal) in a vessel.Cook in a Pressure cooker till the dal is nicely done. Remove; add salt and mix well keep aside.
Take 2 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing and a red chili. Add chopped, garlic, green chilies, curry leaves and fry for a few seconds, add chopped onions and fry till they are carmalized. Then add cut tomatoes, salt and cook till they are soft.
Then add cooked dal, turmeric, 1 tsp sambar powder, tamarind juice and coriander. Bring to a boil, 1/2 a tsp of sugar or jaggery can be added now (optional) cook for a few minutes more and remove from flame. It can be done liquidy or semi solid according to the taste. Taste for salt and adjust seasonings.
Onion and Garlic are optional.
Tomato pappu with hot rice and vadiyam or appadam is excellent. Kids love to eat this pappu with rice.