Toor Dal (Andhra Pappu)

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  5 g

• Cumin seeds

  3 g

• Curry leaves

  1 g

• Dried red chilli

  2 g

• Green chilli

  slit

  6 g

• Mustard seeds

  3 g

• Oil

  20 ml

• Salt

  to taste

• Tamarind pulp

  15 ml

• Tomato

  chopped

  100 g

• Toor dal

  150 g

• Turmeric powder

  2 g

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Method

1. 1Rinse toor dal and pressure cook with tomato, turmeric and 400 ml water until mushy.
2. 2Whisk the cooked dal smooth and season with salt.
3. 3Add tamarind pulp and simmer for 5 minutes.
4. 4Heat oil in a small pan for the tempering.
5. 5Splutter mustard seeds, then add cumin and dried red chilli.
6. 6Add curry leaves, green chilli and asafoetida; fry until fragrant.
7. 7Pour the sizzling tadka over the dal.
8. 8Simmer another two minutes and adjust consistency.
9. 9Garnish with coriander and serve with rice.