Tomato Pappu (Tomato cooked along with Toor Dhal gravy)

Ingredients:

Toor Dhal (Red gram Dhal)	½ cup
Garlic	3 cloves
Turmeric	¼ tsp
Asofoetida powder	2 – 3 Pinch
Onion	1 Medium
Bangalore Tomato	1 Medium
Country Tomato	2 Big
Green Chilli	3 Small
Red chilli and dhania powder	½ tsp
(mix 1 part of red chilli powder with 1½ part of dhania powder)
Oil	3 tbsp
Salt to taste

For Tempering:

Small onion	4 sliced
Red chilli (dry)	1 deseeded
Mustard	½ tsp
Curry leaves	Few
Red chilli and Dhania powder mix	½ tsp
Coriander leaves	For garnishing

Method :

1. Wash and soak the dhal for 1 hour in 2-3 cups water, add little turmeric, asafoetida, garlic flakes and little salt in a vessel/bowl and place this in a pressure cooker.
2. Cook it for 5-6 whistles, lower the flame, cook further for 10 minutes.
3. Drain the water from the cooked dhal (store the dhal water) and mash the dhal well.
4. Chop onion into thin slices, cut both tomatoes into medium pieces. Slit the green chillies.
5. Heat 3 tbsp oil in a kadai/wok, add Sliced onions and green chillies.
6. Fry till pink and transparent, lower the flame, add tomato pieces, fry till it becomes soft (for faster cooking cover with a lid on for 1 to 2 minutes)
7. Add turmeric ¼ tsp, red chilli and dhania powder mix, salt and mix well. Pour dhal water along with 1 cup of water, cover and cook in low flame for 10 minutes.
8. Now add mashed dhal and mix well. Adjust salt. If it is too thick add little more water.
9. Cook for another 2-3 minutes. Switch off the flame.
10. In another small kadai heat ghee. Add mustard. Allow to splutter. Add sliced small onion, red chilli and curry leaver. Fry till onions become golden brown. Lower the flame and add red chilli and dhania powder mix, mix well and immediately pour over the dhal mix.
11. Garnish with coriander leaves and serve with hot rice or roti.

It should always be semi-thick consistency. Serve with Rice and Roti.

Tip:  
Cooking in low flame tastes better.