Ingredients

• 500 g - tomatoes (chopped)
• 1 cup - toor dal (soaked in water for 1 hour)
• 1 tsp - turmeric powder
• 1 tsp - red chilli powder
• 90 g -onions (finely chopped)
• 4 - green chillies (slit into half and seeded)
• salt
• For tempering:
• 1/4 cup - clarified butter
• 3/4 tsp - mustard seeds
• 1 tsp - cumin seeds
• 8 flakes - garlic (crushed)
• 4 - whole red chillies
• 12- curry leaves

How to Make Tomato Pappu

• Add dal, tomatoes, turmeric, red chilli powder, onions and green chillies in a pan.
• Bring to a boil, remove the scum, reduce to low heat, simmer, stirring at regular intervals until the lentils are mashed.
• Continue to simmer.
• 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.
• Then add red chillies and curry leaves, stir until the chillies becomes bright red and pour over the simmering dal. Remove and add seasoning.