Firstly, in a pressure cooker take 1 cup toor dal. You can even soak the dal for 15 minutes to hasten the cooking time.
Add 1 tsp ghee, ¼ tsp turmeric, ½ tsp salt and 3 cup water.
Cover and pressure cook for 5 whistles or until the dal is cooked well.
Once the pressure settles down, mash the dal slightly and keep aside.
In a large kadai heat 2 tbsp oil and saute ½ onion until the onion softens.
Add 3 tomato and saute for 2 minutes or until the tomato softens.
Further add 4 chilli, ½ cup tamarind extract, ½ tsp turmeric, 1 tsp chilli powder and 1 tsp salt.
Cover and cook for 5 minutes or until the tomatoes are soft and mushy.
Add in cooked toor dal and mix well.
Adjust the consistency, and boil for 5 minutes or until the flavour is absorbed well.
Now to prepare the tempering, heat 2 tbsp ghee. Add 1 tsp mustard, 1 tsp cumin, 10 cloves garlic, 2 dried red chilli, few curry leaves and a pinch hing.
Splutter the tempering and fry until the garlic turns golden.
Pour the tempering over the tomato pappu and add 2 tbsp coriander. Mix well.
Finally, enjoy Tomato Dal or Tomato Pappu with hot steamed rice.