Tomato pappu with rice

Ingredients for 4 portions

• 200 gToor dal
• 3Tomatoes, chopped
• 1Onion, chopped
• 4Green chillies, slit
• 3 mlTurmeric
• ≈ 600 mlWater, for the cooker
• 1 tspTamarind
• to tasteSalt
• 2 tbspGhee, for the tadka
• 1 tspMustard seeds
• 1 tspCumin, seeds
• 2Dried red chillies, broken
• 5 clovesGarlic, crushed
• 1 sprigCurry leaves
• 1 mlHing (asafoetida)
• 2 tbspCoriander leaves, chopped

On the side

• 350 gRice, sona masoori
• ≈ 800 mlWater, for the rice
• 1 ½ tbspGhee, to serve
• 4Papads

Method

1. Chop the tomatoes and onion and slit the green chillies.
2. Wash the toor dal in two or three changes of water and put it in the pressure cooker with the tomatoes, onion, green chillies, turmeric and water.
3. Pressure-cook on medium heat for 4 whistles, about 15 minutes, and let the pressure drop by itself.
4. Meanwhile, wash the rice two or three times, put it in a pan with the water and bring to the boil.
5. Cover, turn the heat to low and cook for 15 minutes, until the water is absorbed. Keep it covered until you serve.
6. Soak the tamarind in 3 tablespoons of hot water.
7. Open the cooker and mash the dal, tomatoes and chillies together until smooth with a pappu gutti (wooden masher) or a whisk. Squeeze the tamarind in its water and strain the juice into the dal, add salt and a splash of water if it is very thick, and simmer for 5 minutes.
8. For the tadka (popu), heat the ghee in a small pan and add the mustard seeds. When they splutter, add the cumin seeds, dried red chillies and crushed garlic and fry until the garlic is golden, then add the curry leaves and hing. Pour it over the pappu and scatter over the coriander leaves.
9. Roast the papads one at a time over the flame with tongs, turning, until blistered all over. Serve the rice with the pappu, a teaspoon of ghee on each plate and the papads on the side.

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