2 to 3clovesgarliccrushed (if you don't use garlic, use ginger)
½ tspchilli powder
How to make the recipe
Cooking tomato pappu
Add toor dal to a cooker or pot or a large bowl. Wash until the water runs clear. Pour 1 cup water to the dal.
Then add tomatoes, tamarind,green chilies and turmeric.
If using a pressure cooker then pour 1½ cups water to the pressure cooker and place the bottom plate. Place the dal bowl inside and cover. Pressure cook on a medium heat for 3 whistles. If you are coking directly in the cooker, then 2 whistles. Or you can also cook in a pot until soft.
Once the pressure releases open the lid. Add salt and mash the dal to slightly coarse or smooth to suit your taste. To adjust the consistency you can very well add more water.
Tempering tomato pappu
Heat a pan with ghee or oil. Add cumin, mustard. When they begin to splutter, add red chilies, garlic and curry leaves. If needed you can add more green chili as well.
Fry till the leaves turn crisp. Add red chili powder & hing (optional). Quickly stir in the pan and pour the mashed dal to the tempering.
Mix well and do not cook further. Serve tomato pappu with with rice, ghee and avakaya.