Tomato Dal (Tomato Pappu)

Ingredients

• Dal
• 1 cup tuvar dal ((pigeon pea lentils))
• 3 large tomatoes ((or 4 medium))
• 1 onion, chopped
• 1 tbsp dry tamarind pulp, packed ((about 1/2" ball))
• 1/2 tsp salt
• 1 tsp chili powder ((Kashmiri chili powder or paprika))
• 1/2 tsp turmeric
• Vaghar
• 1 tbsp ghee (or vegetable oil)
• 1/2 tsp brown mustard seeds
• 1/2 tsp cumin
• 1/8 tsp hing ((asafetida))
• 20 curry leaves
• 4 cloves of garlic
• 1-2 diced red chilies
• red chili powder (to taste)
• 1 tsp urad dal

Instructions

2. Soak the tamarind in a small bowl of water for about 5 minutes. Squeeze the pulp in the water to extract the flavors. Take out any seeds and strings. Add the tamarind water to an Instant ot or pressure cooker.

3. Add the remaining ingredients listed under "dal" to the same Instant Pot or pressure cooker with 3 cups of

4. Pressure cook for 8 minutes

5. Use a natural pressure release for at least 15 minutes

6. Mash the cooked dal

8. In a small pan, heat the ghee

9. Add each ingredient listed under vaghar, in order, allowing a few seconds in between for each ingredient to bloom.

10. Top the dal with your vaghar and serve.

Nutrition

• Calories: 97
• Carbohydrates: 14
• Protein: 3
• Fat: 4
• Saturated Fat: 2
• Polyunsaturated Fat: 0.4
• Monounsaturated Fat: 1
• Cholesterol: 10
• Sodium: 310
• Potassium: 458
• Fiber: 3
• Sugar: 7
• Vitamin A: 1587
• Vitamin C: 138
• Calcium: 57
• Iron: 1