Allergens in Tomato Pappu: mustard.
Ingredients
Quantities for 4.
- 1 cup, rinsed Toor Dal
- 3 medium, roughly chopped Tomatosour tomatoes make the dish
- 1 medium, chopped Onionoptional
- 4, slit Green ChilliAndhra pappu is meant to be hot
- 6 cloves, crushed Garlic
- 1/2 tsp Turmeric
- pea-sized piece Tamarindonly if the tomatoes are not sour enoughoptional
- 1/2 tsp Chilli Powder
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2, broken Dried Red Chilli
- 1 sprig Curry Leaves
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 3 tbsp Neutral Oil
- 3 tbsp, chopped Coriander Leavesoptional
- 3 cups Water
- to taste Salt
Cookware
pressure cooker, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the toor dal until the water runs clear, which stops the dal frothing over.
- Chop the tomatoes coarsely; they go into the cooker with the dal and melt away.
- Crush the garlic with the flat of a knife rather than mincing it. You want soft sweet cloves at the end.
Method
- Pressure cook the dal with the tomatoes, green chilli, turmeric and 2.5 cups water for 5 whistles.Cooking the tomato with the dal, not after, is what makes it pappu rather than dal with tomato.
- Let the pressure drop naturally, open, and mash the dal against the side of the pot until smooth.
- Add the salt, chilli powder and tamarind if using, with 1/2 cup water, and simmer 5 minutes.
- Adjust with hot water until it pours thickly off the ladle.
- Heat the oil in a small pan and pop the mustard seeds, then add the cumin.
- Add the crushed garlic and fry until the cloves turn golden at the edges, about 1 minute.Garlic browned properly here is most of the flavour; pale garlic tastes raw in the dal.
- Add the onion and fry 3 minutes until soft and lightly browned.
- Add the red chilli, curry leaves and hing and let them crackle for 15 seconds.
- Pour the tempering into the dal, stir once, scatter the coriander and serve over hot rice.
Storage
Keeps 3 days refrigerated and thickens as it stands. Reheat with a splash of water and a fresh squeeze of lemon if it tastes tired.
Nutrition Medium estimate
One serving of Tomato Pappu (372 g) is about 315 calories, or 85 calories per 100 g.
Medium protein: 13 g a serving, 17% of the calories
| Per serving372 g | Per 100 g | |
|---|---|---|
| Calories | 315 kcal | 85 kcal |
| Protein | 13.3 g | 4 g |
| Carbohydrate | 41.9 g | 11 g |
| of which sugars | 4.1 g | 1 g |
| Fibre | 10.1 g | 3 g |
| Fat | 11.8 g | 3 g |
| of which saturated | 1.3 g | 0 g |
| of which unsaturated | 9.7 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Andhra recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.