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.