About Tomato Pappu
Dal is also called as “Pappu” in the Telugu language. Dal means lentils in Hindi language and is a staple in Indian homes. There are many variations of making dal which vary from state to state as well as from home to home. This tomato dal has the tang and the flavors of tomatoes. Here I have done the tempering first and then sautéed the onions, ginger, garlic and tomatoes. Later arhar dal (tuvar dal or pigeon pea lentils) are added and cooked until the lentils are softened. The result is a mild, slightly tangy and comforting dal that is best had with steamed rice and some sprinkling of ghee. Have a side vegetable dish or a vegetable raita and you have a complete meal. In the photo below, Tomato dal is served with Avakaya (Andhra Mango Pickle), onion-tomato salad and steamed rice.
How to make Tomato Pappu
Preparation
- Pick and then rinse ½ cup arhar dal (tuvar dal or pigeon pea lentils) a couple of times in fresh water.
- Soak the arhar dal in water for 15 to 20 minutes.
- Later drain all the water and place the arhar dal aside.
- Chop onion, tomatoes and green chili. Measure and keep all the ingredients ready for making tomato pappu.
Make Tomato Pappu
- Heat 2 tablespoons oil or ghee in a stovetop pressure cooker. Keep the heat to low.
- Add ½ teaspoon mustard seeds first.
- Let the mustard seeds crackle.
- Then add ½ teaspoon cumin seeds and let them splutter on low heat.
- Then add ⅓ to ½ cup chopped onions and 10 to 12 curry leaves.
- Next add 1 green chili (chopped).
- Sauté the onions stirring often till they become translucent on low to medium-low heat.
- Then add 1 teaspoon ginger-garlic paste. For making ginger-garlic paste, you can crush 1 inch ginger and 3 to 4 medium garlic cloves to a paste in a mortar-pestle.
- Saute for a few seconds on low to medium-low heat or till the raw aroma from both ginger and garlic goes away.
- Then add 2 medium-sized chopped tomatoes or approx 1 to 1.25 cups chopped tomatoes. Stir and mix well.
- Then add the following ingredients:
¼ teaspoon red chili powder or cayenne pepper¼ teaspoon turmeric powder (ground turmeric)1 pinch asafoetida (hing) salt as required
Note – To make the dish gluten-free skip adding asafoetida or include gluten-free asafoetida. 16. Stir and mix well. Saute for 2 to 3 minutes on a medium-low heat. 17. Then add the soaked tuvar dal to the pressure cooker. 18. Mix well and then add 2 cups water. 19. Stir and mix again.
Cook Tomato Dal
- Pressure cook on high heat for 7 to 8 whistles or till the dal is cooked completely. The number of whistles needed depends upon the size of the pressure cooker, the intensity of heat and quality of arhar dal. The aged dal takes more time to cook. So for best taste, it is important to use fresh arhar dal that is in its shelf life. Preferably try to use unpolished tuvar dal.
- When the pressure settles down on its own, then only remove the lid of the pressure cooker.
- Mash the dal lightly with a wooden spatula or spoon.
- If in case the consistency of tomato pappu is thick for you then add water as required to get a medium consistency. Mix well and simmer tomato dal for 5 to 6 minutes on a low to medium-low heat till you get a consistency that is neither thin nor thick but has a medium consistency. Stir dal at intervals when it is simmering. Check the taste of tomato dal and add more salt if required. Switch off the heat.
- Garnish the tomato dal with coriander leaves.
- Serve tomato dal hot or warm with steamed rice, mango pickle and vegetable salad or any vegetable side dish that you prefer. If you like you can drizzle some ghee while serving. The leftovers can be used within a day. But keep the leftover dal refrigerated. If you are looking for more Dal recipes then do check:
Dal makhaniMoong dalChana dalMamidikaya pappuWhole masoor dal
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Tomato Dal post from the archives first published in September 2013 has been updated and republished on October 2021.
title: “Tomato Pappu Recipe Tomato Dal Andhra Pappu Recipe” ShowToc: true date: “2024-10-22” author: “Vanessa Nam”
About Tomato Pappu
Dal is also called as “Pappu” in the Telugu language. Dal means lentils in Hindi language and is a staple in Indian homes. There are many variations of making dal which vary from state to state as well as from home to home. This tomato dal has the tang and the flavors of tomatoes. Here I have done the tempering first and then sautéed the onions, ginger, garlic and tomatoes. Later arhar dal (tuvar dal or pigeon pea lentils) are added and cooked until the lentils are softened. The result is a mild, slightly tangy and comforting dal that is best had with steamed rice and some sprinkling of ghee. Have a side vegetable dish or a vegetable raita and you have a complete meal. In the photo below, Tomato dal is served with Avakaya (Andhra Mango Pickle), onion-tomato salad and steamed rice.
How to make Tomato Pappu
Preparation
- Pick and then rinse ½ cup arhar dal (tuvar dal or pigeon pea lentils) a couple of times in fresh water.
- Soak the arhar dal in water for 15 to 20 minutes.
- Later drain all the water and place the arhar dal aside.
- Chop onion, tomatoes and green chili. Measure and keep all the ingredients ready for making tomato pappu.
Make Tomato Pappu
- Heat 2 tablespoons oil or ghee in a stovetop pressure cooker. Keep the heat to low.
- Add ½ teaspoon mustard seeds first.
- Let the mustard seeds crackle.
- Then add ½ teaspoon cumin seeds and let them splutter on low heat.
- Then add ⅓ to ½ cup chopped onions and 10 to 12 curry leaves.
- Next add 1 green chili (chopped).
- Sauté the onions stirring often till they become translucent on low to medium-low heat.
- Then add 1 teaspoon ginger-garlic paste. For making ginger-garlic paste, you can crush 1 inch ginger and 3 to 4 medium garlic cloves to a paste in a mortar-pestle.
- Saute for a few seconds on low to medium-low heat or till the raw aroma from both ginger and garlic goes away.
- Then add 2 medium-sized chopped tomatoes or approx 1 to 1.25 cups chopped tomatoes. Stir and mix well.
- Then add the following ingredients:
¼ teaspoon red chili powder or cayenne pepper¼ teaspoon turmeric powder (ground turmeric)1 pinch asafoetida (hing) salt as required
Note – To make the dish gluten-free skip adding asafoetida or include gluten-free asafoetida. 16. Stir and mix well. Saute for 2 to 3 minutes on a medium-low heat. 17. Then add the soaked tuvar dal to the pressure cooker. 18. Mix well and then add 2 cups water. 19. Stir and mix again.
Cook Tomato Dal
- Pressure cook on high heat for 7 to 8 whistles or till the dal is cooked completely. The number of whistles needed depends upon the size of the pressure cooker, the intensity of heat and quality of arhar dal. The aged dal takes more time to cook. So for best taste, it is important to use fresh arhar dal that is in its shelf life. Preferably try to use unpolished tuvar dal.
- When the pressure settles down on its own, then only remove the lid of the pressure cooker.
- Mash the dal lightly with a wooden spatula or spoon.
- If in case the consistency of tomato pappu is thick for you then add water as required to get a medium consistency. Mix well and simmer tomato dal for 5 to 6 minutes on a low to medium-low heat till you get a consistency that is neither thin nor thick but has a medium consistency. Stir dal at intervals when it is simmering. Check the taste of tomato dal and add more salt if required. Switch off the heat.
- Garnish the tomato dal with coriander leaves.
- Serve tomato dal hot or warm with steamed rice, mango pickle and vegetable salad or any vegetable side dish that you prefer. If you like you can drizzle some ghee while serving. The leftovers can be used within a day. But keep the leftover dal refrigerated. If you are looking for more Dal recipes then do check:
Dal makhaniMoong dalChana dalMamidikaya pappuWhole masoor dal
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Tomato Dal post from the archives first published in September 2013 has been updated and republished on October 2021.
