Tomato Pappu With Garlic Recipe

Easy Recipe for tomato dal with garlic and spices. Perfect accompaniment for lunch with rice. The flavor of roasted garlic is so aromatic and delicious in this recipe. With step by step pictures.

Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Set aside.

Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and cumin seeds. Add in the chopped garlic and curry leaves. Fry on a low flame till the garlic is well roasted and brown on the edges.

Add in the chopped onions. If you want a spicy dal, add in a few green chillies at this stage. Fry till the onions are soft and slightly brown in colour. It will take around 5 minutes of sauteing.

Add in the salt, turmeric powder, sambar powder, coriander powder and hing (asafoetida). Saute for a few seconds. Do not fry for long as the masalas might burn.

Add in the tomatoes and half a cup of water. Fry till the tomatoes are soft and juiced down.

Add in the cooked dal to the pan. If the dal is very thick, add little water to dilute the curry. Simmer the curry for two minutes. Switch off the flame and garnish with coriander leaves.

Serve hot with rice.

• 1/2 cup toor dal
• 1 teaspoon sesame oil (gingely oil)
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 10 cloves garlic, chopped
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chillies, sliced
• 3/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon sambar powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon hing (asafoetida)
• 2 ripe tomatoes, chopped
• 2 sprigs coriander leaves, chopped

1. Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Set aside.
2. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and cumin seeds. Add in the chopped garlic and curry leaves. Fry on a low flame till the garlic is well roasted and brown on the edges.
3. Add in the chopped onions and green chillies. Fry till the onions are soft and slightly brown in colour. It will take around 5 minutes of sauteing.
4. Add in the salt, turmeric powder, sambar powder, coriander powder and hing (asafoetida). Saute for a few seconds. Do not fry for long as the masalas might burn.
5. Add in the tomatoes and half a cup of water. Fry till the tomatoes are soft and juiced down.
6. Add in the cooked dal to the pan. If the dal is very thick, add little water to dilute the curry. Simmer the curry for two minutes. Switch off the flame and garnish with coriander leaves.
7. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian

• 1/2 cup toor dal
• 1 teaspoon sesame oil (gingely oil)
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 10 cloves garlic, chopped
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chillies, sliced
• 3/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon sambar powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon hing (asafoetida)
• 2 ripe tomatoes, chopped
• 2 sprigs coriander leaves, chopped

1. Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Set aside.
2. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and cumin seeds. Add in the chopped garlic and curry leaves. Fry on a low flame till the garlic is well roasted and brown on the edges.
3. Add in the chopped onions and green chillies. Fry till the onions are soft and slightly brown in colour. It will take around 5 minutes of sauteing.
4. Add in the salt, turmeric powder, sambar powder, coriander powder and hing (asafoetida). Saute for a few seconds. Do not fry for long as the masalas might burn.
5. Add in the tomatoes and half a cup of water. Fry till the tomatoes are soft and juiced down.
6. Add in the cooked dal to the pan. If the dal is very thick, add little water to dilute the curry. Simmer the curry for two minutes. Switch off the flame and garnish with coriander leaves.
7. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/tomato-pappu-garlic-recipe/

Recipe for Senai Kizhangu Chops. Easy to do Yam chops with step by step pictures.

I have a couple of these old books that I have got from my mom that has some recipes which are pure genius. These are no name cook books written in tamil. The first 15 pages and the last 15 pages and then some middle have gone missing. My mom has had it for over 40 years now. This recipe for senai kizhangu chops is from this book. Its a regular recipe at home. Its so easy to make and so so good to eat. Pair it with rasam sadam and you will have a heavenly lunch.

Here is how to do Senai Kizhangu Chops. Prep Clean and chop the Senai Kizhangu into one inch size cubes. Keep the slices thick. Soak the senai kizhangu in salt water for five minutes. Drain the water and set aside. Note: Some people might feel their palms itch badly after cleaning yam. Apply oil or wear gloves when cleaning and cutting yam.

Add in the salt, red chilli powder, turmeric powder and coriander powder. Mix well to combine and make sure that the masalas coat the senai kizhangu well. If you want it spicy, add more red chilli powder.

Now take a pressure cooker and add in little water (1/2 cup) to the bottom of the pan. Place the masala coated yam bowl inside the cooker. Do not add any water to the yam. Cover the pressure cooker and cook for exactly two whistles. Switch off the flame and wait for the pressure to settle naturally. Do not cook for long.

Senai is cooked and ready!

Heat oil in a wide skillet until hot. Add in the cooked senai kizhangu and add in few sprigs of curry leaves. Fry for 3-4 minutes on each side until crisp. I use two forks to turn the senai kizhangu. Its the perfect tool.

Remove from the pan and squeeze some lemon on top of the roasted chops and sprinkle some coriander leaves. Serve with rice and rasam.

• 250 grams Elephant foot yam / Senai Kizhangu
• 3/4 teaspoon salt
• 2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 5 teaspoon oil
• 4 - 5 sprigs curry leaves
• Juice of half a lime
• 1 sprig coriander leaves, chopped

1. Clean and chop the Senai Kizhangu into one inch size cubes. Keep the slices thick. Soak the senai kizhangu in salted water for five minutes. Drain the water and set aside.
2. Add in the salt, red chilli powder, turmeric powder and coriander powder. Mix well to combine and make sure that the masalas coat the senai kizhangu well.
3. Cook the yam in a pressure cooker for 2 whistles. Wait for the pressure to release naturally.
4. Heat oil in a wide skillet until hot. Add in the cooked senai kizhangu and add in few sprigs of curry leaves. Fry for 3-4 minutes on each side until crisp.
5. Remove from the pan and squeeze some lemon on top of the roasted chops and sprinkle some coriander leaves. Serve with rice and rasam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Side dish
• Cuisine: Tamilnadu