Discard the seeds and peels, or add to your compost. You should have a little more than 1 cup of strained tomato puree. Spread the puree on a parchment-lined baking sheet, leaving a little space around the edges. Bake for 30 minutes at 275 degrees. The puree should appear dry on the edges, with cracks in the surface.. Add all the ingredients to a large stock pot and bring to a boil. Immediately turn your heat down to low, cover the pot, and allow it to simmer on low for one hour. After one hour, check on the sauce and stir well. Crush the tomatoes in the process. Re-cover your stock pot and allow it to simmer on low for another hour.
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Mix one pound of homemade fertilizer (made above) to a gallon and a half of water. Stir to mix well a couple of times a day. Place your bucket with the lid on in an area where it is protected from extreme cold or heat. Allow your compost tea to steep for five days.. First method is to temper in a small pan and pour it to the cooked dal. The second method is to pour the entire cooked dal to the tempering pan. This method doubles the taste and flavor of tomato pappu. Heat 1 tablespoon ghee or oil in a pan. Add ¼ teaspoon mustard, ¼ teaspoon cumin seeds and 1 dried red chili (broken).
