Tomato-Methi Pappu-Dal
Toor dal with tomato, methi, dal and carrot
Ingredients
- 1 cup Tomato 1.5 big tomatoes, minced
- 1 cup Methi washed and chopped fine
- 1/2 cup Carrot peeled and minced or grated
- 1 cup Red gram Thuvaraparippu
- 1 1/2 tsp Ginger garlic cilantro paste
- 1 nos Onion of lemon sized
- 2 nos Green chillies
- 1 tsp Salt
- 1/2 tsp Coriander powder
- 1/4 tsp Garam masala powder optional
- Turmeric powder A pinch
- 2 to Oil
For seasoning:
- 2 tsp Oil/Ghee
- 1/2 tsp Mustard seeds
- 3 to Garlic pods peeled & crushed
- 2 nos Red chillies
- 1/2 tsp Cumin seeds Jeerakam
- Curry leaves A few
Instructions
- Dry roast the toor dal for about 5 mins on medium flame or until nice aroma comes. And wash it well.
- Soak the roasted and washed toor dal in water for about 15 mins.
- Pressure cook the washed toordal with grated or finely miced carrot for 3 whistles and let it sit for 10 - 15 mins.
- Heat 2 tsp of oil in a pan.
- Fry the minced onion and green chillies until trasparent.
- Add the methi leaves and fry until nice aroma comes out of the fried methi leaves say about for 5 - 7 mins.
- Add ginger-garlic-cilantro paste and saute for 1 minute.
- Add the tomatoes, salt, turmeric, coriander powder and 1/4 tsp garam masala powder(optional) and cook on medium heat uncovered for 4 mins and covered until the tomatoes are cooked.
- Open the pressure cooker and mash the dal-carrot mixture well.
- Add this dal mixture to the cooked tomato-methi in the pan and cook for 3 - 4 mins and switch off the stove.
- Heat 1.5 tsp of ghee or oil in another pan.
- Add the seasoning ingredients one after the other as mentioned in the list and saute for 1 - 2 mins.
- Add it to the tomato-methi-dal mixture and switch off the stove and leave the pan covered for about 10 mins.
- :- Serve with chapathi or Plain rice.
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