Tomato Pappu / Tomato Dal is a delicious and comforting South Indian lentil stew made with toor dal (split pigeon peas) and tomatoes. It is a staple dish in many Indian households and is typically served with rice or Indian bread like roti or naan.
Tomato Pappu has a tangy flavour due to the presence of tomatoes and is mildly spiced with a hint of heat from the green chillies, red chilli and red chilli powder. Adding curry leaves and other spices, like mustard seeds and cumin seeds, enhance the overall flavour and aroma of the dish.
This simple Tomato Pappu is a healthy, flavorful, filling dish that can be easily prepared with just a few ingredients. It is a great way to add variety to your daily meals and a must-try for anyone who enjoys Indian cuisine.
More about this delicious Tomato Dal
Tomato Pappu is a delicious and healthy dish that’s easy to make and perfect for any occasion. Whether you’re a fan of South Indian cuisine or just looking for a hearty and nutritious meal, Tomato Pappu is worth trying.
Tomato Pappu is a warm and comforting dish perfect for cold days or when you need a little pick-me-up. It’s also incredibly filling, thanks to the lentils packed with protein and fibre.
Lentils are among the healthiest foods, and Tomato Pappu is a great way to incorporate them into your diet. Also, anyone can make Tomato Pappu with just a few simple ingredients and some basic cooking skills. It’s a great dish for beginners and seasoned cooks alike.
Why do I love making Tomato Pappu for a comforting lunch?
This delicious and comforting lentil stew is made with toor dal (split pigeon peas) and tomatoes and is a staple in many Indian households.
Whenever I feel homesick or need comfort food, I turn to Tomato Pappu. It’s warm, filling, and packed with flavour. The combination of tangy tomatoes, creamy dal, and aromatic spices is heavenly.
What I love about this dal is that it’s incredibly versatile and easy to make with just a few ingredients. This is a beginner-friendly recipe.
The best part about making Tomato Pappu is the aroma that fills the kitchen. The smell of the spices and the slow simmering dal is comforting and homely.
When making Tomato Dal, I like to add a tadka of mustard seeds, cumin seeds, and curry leaves for extra flavour. And, of course, I always remember to add a dollop of ghee and garnish it with fresh coriander leaves for a pop of freshness.
So, if you’re looking for a delicious and healthy meal that’s easy to make and bursting with flavour, try this Andhra Style Tomato Pappu recipe. It’s a must-try for anyone who loves Indian cuisine, and I promise you won’t be disappointed.
How to make Tomato Pappu
Wash and soak Toor Dal in warm water for 30 minutes. Drain the water after 30 minutes. Add toor dal, tomatoes, green chillies, garlic, small lime-size tamarind, asafoetida, turmeric powder, and curry leaves to a pressure cooker. Add water to cover the ingredients and cook for 5-6 whistles.
Once done, let the pressure release naturally. Open the cooker, mash the dal with other ingredients. Keep it aside.
Add oil to a pan. Add mustard and cumin seeds. Once they crackle, add red chillies, crushed ginger and crushed garlic, curry leaves, and small onion. Saute for a few minutes. Add chopped tomato and cook.
Add salt, chilli powder and turmeric powder. Cook until the tomato is almost mashed. Add water and cook well.
Once the water starts boiling, add the cooked dal mixture. Mix and let it come to a boil again. Adjust salt if needed. Add finely chopped coriander leaves and a little ghee if desired. Mix and serve the Tomato Dal with hot rice or roti.
Tips to make delicious and flavourful Tomato Pappu
Soak the Toor Dal: Soaking the toor dal for at least 30 minutes before cooking helps to soften the lentils and reduce the cooking time.
Use Ripe Tomatoes: Use fresh, ripe and juicy tomatoes for a tangy and sweet flavour.
Spice it up: Adjust the spice levels according to your taste preferences. Depending on your heat tolerance, you can add more or less green chillies and red chilli powder.
Adjust Consistency: Andhra Style Tomato Pappu is generally on the thicker side. However, if you prefer it to be thinner, adjust the consistency by adding hot water to the dal and cook accordingly.
Tamarind: Tamarind gives sourness to this dal. Just a tiny lime-sized ball is enough for this recipe. If your tomatoes are very sour, you can avoid the tamarind. If your tomatoes are sweet, add a little more tamarind. Adjust according to the desired taste.
What are the best ways to serve Tomato Pappu
Rice: Tomato Dal is traditionally served with steamed rice. You can serve it with plain steamed rice or jeera rice (rice flavoured with cumin seeds).
Roti or Naan: Tomato Dal can be served with Indian bread like roti or naan.
Papad: Crispy papad or pappadums are a popular side dish to serve with Tomato Dal.
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Tomato Pappu Recipe | Tomato Dal
- 1/2 cup Toor Dal
- 2 Tomatoes
- 2 Green Chillies
- Tamarind a small lime size
- 4 Garlic Cloves
- Asafoetida a pinch
- 1/2 tsp Turmeric Powder
- 10 Curry Leaves
- 2 cups Water adjust
To make Tomato Pappu Gravy
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 Red Chillies
- 8 cloves Garlic crushed
- 1 inch Ginger crushed
- 10 Small Onion / Shallots
- 10 Curry Leaves
- 1 Tomato
- Salt as needed
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/4 cup Water
- Coriander Leaves a handful
- 1 tsp Ghee Optional
- Wash and soak toor dal in warm water for 30 minutes. Once done, drain the water and add the toor dal to a pressure cooker. Add all the other ingredients under "Pressure Cook" to the cooker. Add just enough water to cover the ingredients. I used 2 cups of water.
- Pressure cook for 5 to 6 whistles. Let the pressure release naturally. Open the cooker and mash the ingredients along with the dal. Keep it aside.
- To a pan, add oil. Add mustard seeds and cumin seeds. Once it crackles, add red chillies, curry leaves, crushed ginger and crushed garlic. Saute for a minute and add chopped small onions. Let it cook for 2 minutes.
- Add one chopped tomato and mix well. Add salt, turmeric powder and red chilli powder. Mix and let it cook till the tomato becomes soft and almost mushy.
- Add water and let the mixture come together. Once it starts boiling, add the cooked and mashed dal mixture.
- Cook for a few minutes till the dal comes to a boil again. Switch off. Garnish with coriander leaves. Add a teaspoon of ghee on top, if desired.
- Delicious Tomato Pappu is ready to be served with Rice / Roti.