Tomato pappu or Tomato dal ingredients

1. Toor dal -1/2 cup 2. Tomato - 2 finely chopped 3. Onion - 1 chopped 4. Green chillies - 5 5. Chilli powder - ¼ tsp 6. Turmeric powder - ¼ tsp 7. Mustard seeds - ¼ tsp 8. Methi seeds - 10 9. Cumin seeds - ¼ tsp 10. Curry leaves - few 11. Asafoetida - a pinch 12. Salt - to taste 13. Tamarind - half lemon size First clean and wash the dal. Now take a vessel and heat with toor dal and 3 cups of water. Then add chopped onions, tomatoes, green chillies, chilli powder, turmeric powder and tamarind. Cook until the dal becomes tender. Then switch off the stove. Now take a separate pan and heat with 1 tsp of oil. Add mustard seeds ( sarso), cumin seeds (jeera) , curry leaves( kadi patta) and asafoetida (hing) . Fry for few seconds Now add the cooked dal and adjust the salt. Tomato pappu is ready. Serve with plain white rice.

Curried Dahi Wale Tinde
• • • 250 gms. of peeled tinde 1 tsp of turmeric powder 1 tsp of red chili powder

Now take out the tejpata and clove from kadiye and add onions and ginger green chili paste. Add Tejpata. clove and green cardamom into the oil. . turmeric. Stir it continuously till masala is cooked and add marinated tinde and tomato sauce. of oil on medium low heat. Brown the masala and then add dry masala and sugar to it. red chili powder. Fill the mixture in tinde and marinate in the mixture for 2 hrs or overnight in fridge. Stir very carefully so that tinde does not fall apart. of garam masala 2 onions grated ½ tsp of ginger garlic paste 1 tsp of fresh ginger grated and green chili paste 1 cup of fresh tomato sauce 1 tbsp of roughly chopped cilantro/dhaniya ½ cup of plain yoghurt/curd/dahi 1 tsp of sugar 2 tejpata 1 clove 2 small green cardamom Oil Directions Cut the peeled tinde two times diagonally for masala filing but don’t cut them so hard that it falls apart. ginger garlic paste and one scrambled tejpata. Heat non stick kadiye or pan with 3 tsp.• • • • • • • • • • • • • Salt to taste ½ tbsp. Take a bowl add curd/dahi with half of dry masala (salt. garam masala powder). This will not only flavor the oil but it will give great taste to the sabzi. Before cooking take out the tinde 30 minutes before and set aside in a different tray or plate.

Garnish with chopped dhaniya or cilantro. Serve hot with roti/chapatti’s or plain white rice .Cover the lid and when the tinde seem to be cooked add 2 tsp of curd instead of cream.