Also Known As Andhra Pappu. Tomato Pappu. Ketti Paruppu. Thakkali Kothu Paruppu. Tamatar Dal. Tamatar Dhall.

If you stumbled upon this page thinking that’s its some kind of South American lentils concoction, you are in for a plain disappointment! But if you decide to stay on and read this entire post, you will be delighted to discover a South Indian delicacy. Although…for us, its just one of those regular everyday dish back home in India. Yet, we haven’t really got tired of fixing it more often! Yes, for one particular reason…its a comfort meal. ♥ With little bit of alteration, in every region…it can play a duel role; as a heart warming side dish or as a fulfilling main course. Well…at the end of the day, that’s how we want it to be, right.

In order to make this dish highly successful in your home…you need to go by my rules! I strongly object to “pressure cooking” the lentils for this recipe or for any other recipe on that matter!  Just try it!  Soon, you will be thrilled to share your opinion with me. ♥

Ingredients

• 1 cup thuvar dal (yellow lentils)
• 1-2 green chilies, chopped
• 5-7 garlic cloves, chopped
• 1 red onion, chopped
• 2-3 tomatoes, chunks
• salt to taste
• pinch of turmeric
• 1 tsp chili powder
• 1/4 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 spring curry leaves
• peanut oil few spoon
• cilantro leaves to garnish

Method

1. In a wide crock pot, add lentils salt and 4 cups of water. Add few drops of oil too. Cover and cook over medium heat for at least 20-30 minutes or until its completely cooked n turns mushy.  Set aside.
2. In a skillet, heat oil. Add the mustard, cumin, asafoetida and curry leaves. Wait till it pops up. Then add chilies, garlic, onions and tomato. Saute briefly and add turmeric and chili powders too.
3. Now turn this on to the cooked lentils. Re-heat it for thorough mixing. Lets say, 5-7 minutes will be good enough.
4. Serve warm to go with your steamed rice or dig-in like a soup. Either way its wonderful. Enjoy.