Tomato Pappu (Andhra Dal With Tomatoes)

tomato pappu in a steel bowl with coriander leaves in the center.

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Tomato Pappu (Andhra Dal With Tomatoes)

Tomato Pappu is a traditional Andhra lentil dish made with tur dal (pigeon pea lentils), tomatoes, onions, green chilies, and a tempering of spices and curry leaves in ghee or oil. It has a tangy, spiced flavor and is typically served with hot steamed rice, a drizzle of ghee, papad and a side of avakaya pickle or vegetable stir-fry.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Andhra, South Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 155kcal

Author: Dassana Amit

Ingredients

½ cup toor dal (tuvar dal, pigeon pea lentils)
2 tablespoons oil or ghee
½ teaspoon mustard seeds
½ teaspoon cumin seeds
⅓ to ½ cup or (1 medium-sized) onion - finely chopped
10 to 12 curry leaves
1 green chili - chopped
1 teaspoon ginger garlic paste - 1 inch ginger + 3 to 4 medium garlic cloves crushed to a paste in a mortar
1 to 1.25 cups or (2 medium-sized) tomatoes - finely chopped
¼ teaspoon red chili powder or cayenne pepper
¼ teaspoon turmeric powder
1 pinch of asafoetida (hing)
2 cups water - for pressure cooking
salt as required
1 to 2 tablespoons coriander leaves - chopped

US Customary - Metric

Instructions

Soaking arhar dal

Pick and rinse arhar dal a couple of times in fresh water. Then soak the arhar dal (pigeon pea lentils) in fresh water for 15 to 20 minutes.
Later drain all the water from the dal and keep the arhar dal aside.

Cooking lentils, tomatoes, spices

Heat oil or ghee in a stovetop pressure cooker.
Add the mustard seeds first and let them crackle on low to medium-low heat.
Next add the cumin seeds and let them splutter.
Add the finely chopped onions, curry leaves and chopped green chilies. Sauté the onions stirring often on low to medium-low heat till they soften and turn translucent.
Add the ginger-garlic paste and saute for a few seconds on a low to medium-low heat or until their raw aroma goes away.
Next add the finely chopped tomatoes, red chili powder, turmeric powder, asafoetida (hing) and salt as required.
Saute for 2 to 3 minutes on a medium-low to medium heat.
Add the lentils and water. Stir and mix well.

Making tomato pappu

Close and seal the cooker tightly with its lid. Pressure cook on high heat for 7 to 8 whistles (about 9 to 10 minutes) or until the lentils are softened and cooked completely.
Timing to cook dal will depend upon the quality of dal, size of pressure cooker and intensity of heat.
When the pressure drops naturally in the cooker, then only remove the lid.
Mash the dal lightly. If the consistency is thick then add water as required to get a medium consistency in the dal. Stir and mix well.
Simmer the tomato dal for 5 to 6 minutes on a low to medium-low heat till you get a dal which is neither thin nor thick but having a medium consistency.
Once you get the right consistency, check the taste and add more salt if required.
Garnish with chopped coriander leaves.
Serve Tomato Pappu hot or warm with steamed rice, avakaya or preferred mango pickle and vegetable stir-fry.
While serving you can add a bit of ghee.

Notes

How to make Tomato Dal in a pan?

Soak lentils for an hour before cooking them.
Follow the same recipe method. However, add 3 to 3.5 cups water, cover and cook the lentils till 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, remove the lid and cook.

Tips

Use ripe, juicy tomatoes for best flavor.
Cook dal until soft and mashable for smooth texture.
Adjust spice by varying green chilies or red chili powder.
Add garlic in tempering for a traditional Andhra taste.
Finish with a spoonful of ghee for a richer flavor. Serve hot with steamed rice and a side of avakaya pickle or fryums.

Nutrition