Saturday, March 18, 2006

Tomato Pappu:


  1. Kandi bedalu (Bengal gram daal) (100grms)
  2. Tomato(2)
  3. Green chillies (5 or 6)
  4. Dry red chillies (1 or 2)
  5. Tamarind (little 1 inch)
  6. Turmeric (1 pinch)
  7. Garlic (2/3 flakes)
  8. Mustered seeds (1/2 tbl spoon)
  9. Jeera (1/2 tbl spoon)
  10. Onion (1)
  11. Asafoetida (1 pinch)


1) Wash daal neatly.
2) Add tomato, green chillies, half of the onion, turmeric and one glass of water to daal.
3) Put in pressure cooker for 3 vizzles.
4) After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.

For seasoning:

1) Take one tea spoon of oil in kadai and heat.
2) Add asafetida, mustered seeds, jeera, dry red chillies, garlic, and onion. Fry till golden brown color.
3) Add the smashed daal to the seasoning.

Tip: You can use unripe tomato also for daal.


Blogger Eddie said...

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