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tomato dal recipe, how to make tomato dal, andhra tomato pappu recipe

by dassana amit updated February 3, 2014

tomato dal - andhra tomato dal recipe

this tomato dal is inspired from the andhra cuisine known for its bold and spicy flavors. however, this andhra style tomato dal is neither spicy nor hot.

the dal has the the tang and the flavors of tomatoes. here i have done the tempering first and then sauted the onions, ginger, garlic, tomatoes. later arhar dal or pigeon pea lentils are added and cooked till done . the result is a mild, slightly tangy and comforting dal that is best had with steamed rice and some ghee. have a side vegetable dish or a vegetable raita and you have a complete meal.

dal is also called as “pappu” in the telugu language. dal is a staple in indian homes and there are many many variations of making dal which vary from state to state as well as from home to home.

in the pic below, tomato dal is served with lemon pickle, rava dhokla, cucumber-carrot salad with steamed rice.

andhra tomato dal

if you are looking for more dal recipes then do check amritsari dal, gujarati dal, dal makhani, maharashtrian amti dal and moong dal tadka.

andhra tomato dal recipe below:

5.0 from 1 reviews
tomato dal - andhra style tomato pappu
 
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Cook time
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tomato dal or tomato pappu - andhra style tomato dal where pigeon pea lentils are cooked with tomatoes and other spices-herbs. slightly tangy and a flavorful dal best had with steamed rice.
Author:
Recipe type: main
Cuisine: andhra, indian
Serves: 3-4
Ingredients
  • 1 cup arhar dal/tuvar dal/pigeon pea lentils
  • 2 medium tomatoes - approx 1 to 1.25 cups chopped tomatoes
  • 1 small onion - approx ½ cup chopped onions
  • 1 green chili - chopped
  • 10-12 curry leaves/kadi patta
  • ½ ginger + 3-4 garlic - crushed into a paste in a mortar-pestle
  • ½ tsp mustard seeds/rai
  • ½ tsp cumin seeds
  • a pinch of asafoetida/hing
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • 2.5 cups water for pressure cooking
  • 2 tbsp oil or ghee
Instructions
  1. pick, rinse and soak the arhar dal or pigein pea lentils for 15-20 mins.
  2. heat oil or ghee in the pressure cooker.
  3. add the mustard seeds first and let them start making popping sounds.
  4. then add the cumin seeds and allow them to crackle.
  5. add the onions, curry leaves and green chilies. saute the onions till translucent.
  6. add the ginger and garlic paste and saute for 30 seconds on a low to medium flame.
  7. now add the tomatoes, red chili powder, turmeric powder, asafoetida and salt and saute for 2-3 minutes on a low flame.
  8. drain the lentils and add. stir and then add water.
  9. pressure cook on high flame for 7-8 whistles or till the dal is cooked completely.
  10. when the pressure settles down, remove the lid.
  11. mash the dal lightly and add ¾ or 1 cup water to the dal to get a medium consistency. stir well.
  12. simmer the dal for 5-7 minutes on a low to medium flame till you get a dal which is neither thin nor thick but having a medium consistency.
  13. check the taste and add more salt if required.
  14. garnish the tomato dal with coriander leaves.
  15. serve tomato dal hot with steamed rice, pickle and vegetable salad.
Notes
to make this dal without a pressure cooker - follow the same recipe method. however, add 4 to 4.5 cups water and cover & cook the lentils till they become soft and thoroughly cooked. there should be no separate grains visible. the consistency of the lentils should be smooth and creamy. add more water if required. use a deep pot while cooking as the lentils start frothing while cooking. if the mixture froths up and starts coming out, then remove the lid and cook.


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{ 13 comments… read them below or add one }

Jigna veera February 10, 2014 1

Hi Dassana i tried andhra pappu it was awesom n my kid loved it a lot thank you…..
wish to get more help from your recipes

Reply

dassana amit February 11, 2014 2

thanks for your feedback jigna. you can try the other recipes from the blog as well. most of them are tried and tested.

Reply

Apurva January 23, 2014 3

thank you sooo much!!! loved it

Reply

dassana amit January 23, 2014 4

welcome apurva

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Shruti January 10, 2014 5

Hey dassanna y dont u post it step by step with pics????have u posted the pics anywhere else?

Reply

dassana amit January 10, 2014 6

shruti, putting step by step post takes lot of time and effort. so i prefer to put step by step post for difficult recipes only. any doubt or query about a recipe then you are always welcome to ask. happy cooking.

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Rohit November 7, 2013 7

Hi. You don’t mention the quantity of curry leaves in the ingredients.

Reply

dassana November 8, 2013 8

thanks for letting us know. have added the quantity.

Reply

nags September 21, 2013 9

i have this in my drafts too. absolutely love it!

Reply

Robbi September 20, 2013 10

How will this work without a pressure cooker? just simmer a lot longer?

Reply

dassana September 21, 2013 11

i have mentioned in the notes section on how to cook without pressure cooker – pasted here again:

to make this dal without a pressure cooker – follow the same recipe method. however, add 4 to 4.5 cups water and cover & cook the lentils till they become soft and thoroughly cooked. there should be no separate grains visible. the consistency of the lentils should be smooth and creamy. add more water if required. use a deep pot while cooking as the lentils start frothing while cooking. if the mixture froths up and starts coming out, then remove the lid and cook.

Reply

Divya Jany September 20, 2013 12

My all time favorite… presented well..

Reply

aparnarajeshkumar September 20, 2013 13

one of our favorite ! dal are such a comforting food !

Reply