Tomato Venchina Pappu | Fried Dal with Tomatoes

We are back to blogging with BM entering into the 20th. I have been etching to update the blogs, but somehow I have lost the inspiration. With Amma on vacation at bro's place, we seriously lack the interest and the push. It's been a while since I cooked anything new, at least new enough to click pictures. Events came and gone, I could't make anything at all. If not for the BM I may not even have bothered to update.

It's been about five years since my fancy has caught on anything else. For the first time in five years, I find myself being interested in things other than writing or clicking food. I know it's short lived, however I plan to enjoy this phase as well, until it last for another couple of weeks. Then I will be back with my usual work. 

So for a quick post, here's another version of Andhra special Venchina Pappu with Tomatoes. This version can be made in couple of methods, both Athamma and Amma make it slightly different. Today's version is Amma's. A simple dal where Toor is roasted to almost to it's colour change and cooked with tomatoes.

I am sure you will enjoy this with steaming rice.
Tomato Venchina Pappu


Ingredients needed:

Toor Dal - 1 cup (100 gms)
Red Chillies - 6
Onion - 1/2 half of medium
Tomato - 3 medium
Coriander leaves - few
Salt to taste
Oil - 1 tbsp

For tadka,

Crushed garlic - 4 pods
Curry leaves - few
Mustard seeds + Urud dal + Cumin Seeds - 1/2 tsp (all together)

How to prepare:

Wash toor dal and keep it aside.

Heat a kadai and roast the toor dal till it's well browned. Keep it aside to cool

In a pressure cooking, add oil, do the tempering with mustard, curry leaves, red chilies and garlic. Then add the washed toor dal, chopped onions, and tomatoes. Saute well for 5 mins.

Add twice the amount of water and cover with lid. Cook for 2 -3 whistles or until dal cooks.

Once the pressure subsides, remove the cover and churn with a dal churner for the dal to get well mixed.

Serve with rice.



Notes:

The speciality in this pappu is the fact that you don't have to add tamarind as you add more tomatoes. Also by roasting the dal, the taste gets so much enhanced.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 20

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