Tomato Pappu

1. 1

   Put daal in a pan, add tomatoes, turmeric, red chilli powder, onions and green chillies.

2. 2

   Bring to a boil, remove the scum, reduce to low heat, simmer, stirring at regular intervals, until the lentils are mashed.

3. 3

   Continue to simmer.

4. 4

   To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir-fry until golden brown.

5. 5

   Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal.

6. 6

   Remove and adjust seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.