Tomato Pappu Recipe (Andhra Style Tomato Dal)
Tomato Pappu is an Andhra-style lentil curry recipe where toor dal is cooked with tomatoes, onions, chillies and spices, also known as Tomato Dal. This flavorful dal is perfect to serve with steamed rice for a comforting meal. Make it using my easy recipe.
About Tomato Pappu
It is a delicious lentil curry from Andhra Pradesh. Tomato Pappu lies the bend of two essential ingredients: ripe tomatoes and toor dal. The tartness of ripe tomatoes adds a refreshing tang to the creamy texture of cooked toor dal, creating a harmonious balance of flavours and complemented by a medley of aromatic spices such as mustard seeds, cumin, turmeric, and curry leaves.
Tomato Pappu is not only nutritious due to the protein content of lentils but also offers a balance of flavours with the sourness from tomatoes and tamarind, the heat from green chillies, and the aromatic spices.
The beauty of Tomato Pappu lies not only in its exquisite flavours but also in its versatility. Whether enjoyed with steamed rice, fluffy chapatis, or crispy dosas, Tomato Pappu offers a comforting embrace that transcends borders and generations. With each spoonful, savor the warmth of home-cooked goodness and the timeless tradition of South Indian cuisine.
You can make this tomato dhal in a traditional stovetop pressure cooker or an instant pot.
Tomato Pappu, or Tomato Dal, is a traditional South Indian lentil dish made with toor dal (pigeon peas) and ripe tomatoes. It is seasoned with aromatic spices and often tempered with mustard seeds, cumin seeds, dried red chillies, and curry leaves.
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🌿Ingredients for Tomato Dal Recipe
Toor Dal (Split Pigeon Peas) – Traditionally, we use Toor dal to make this pappu recipe, it gives the creamy base for the dish and adds protein. You can replace it with yellow moong dal or pink masoor dal. You can also use a combination of these lentils.
Tomatoes are the star ingredient of this recipe. Use ripe red tomatoes.
Others – You will also need onions, salt, red chilli powder, oil, tamarind paste, and cilantro (fresh coriander leaves).
FAQ Related to Tomato Pappu
Tomato Pappu can be stored in the refrigerator for 3-4 days in an airtight container.
Tomato Pappu pairs well with steamed rice or Indian flatbreads like chapati or roti. It can also be served with side dishes such as vegetable stir-fries, pickles and papadums.
The key ingredients for Tomato Pappu include toor dal (pigeon peas), ripe tomatoes, Tamarind, chilli powder, onion, turmeric powder, salt, and a variety of aromatic spices for tempering such as mustard seeds, cumin seeds, dried red chillies, green chilli, urad dal, garlic and curry leaves.
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Suggestions and Tips
- Use ripe, juicy tomatoes for the best flavour.
- Adjust the spice level according to your preference by controlling the amount of dried red chillies.
- For richness, you can temper the dal with ghee instead of oil.
- Experiment with additional ingredients like onions or green chillies for variations in flavour.
- You can also add vegetables like spinach or bottled gourd to the dal to enhance the nutritional value.
Serving Suggestions
- Steamed Rice: Tomato Pappu pairs wonderfully with steamed rice, whether white rice, brown rice, or even fragrant basmati rice. The soft texture of the dal complements the fluffy grains of rice, creating a comforting and satisfying meal.
- Chapati or Roti: You can serve Tomato Pappu alongside freshly made chapati or roti. It’s a perfect blend of the soft dal and the slightly chewy texture of the bread creates a delightful contrast.
- Quinoa: For a healthier alternative, serve Tomato Pappu with cooked quinoa. Quinoa adds a nutty flavour and a satisfying chewiness, while also boosting the protein and fibre content of the meal.
- Idli or Dosa: Tomato Pappu can be enjoyed with traditional South Indian breakfast items like idli (steamed rice cakes) or dosa (savoury rice crepes). The tangy dal adds a flavorful accompaniment to these soft and crispy dishes.
- Plain Yogurt: A dollop of plain yoghurt on the side can complement the spiciness of the Tomato Pappu, providing a cool and creamy contrast to the warm and tangy dal.
- Papad: Serve crispy papad or papadum alongside Tomato Pappu for added texture and crunch. The mild flavour of the papad provides a nice balance to the bold flavours of the dal.
- Pickles: Accompany Tomato Pappu with a side of your favourite pickle. The tangy and spicy flavours of the pickle can enhance the overall dining experience by adding an extra kick of flavour.
- Pulihora (Tamarind Rice): If you’re feeling adventurous, serve Tomato Pappu alongside Pulihora, a tangy and spicy South Indian rice dish flavoured with tamarind, peanuts, and aromatic spices.
Variations
Tomato-Spinach Pappu: Add a nutritious twist to your Tomato Pappu by incorporating finely chopped spinach leaves. It enhances the nutritional value and vibrant green colour in the dish.
Coconut Tomato Pappu: Introduce a hint of creamy sweetness by adding freshly grated coconut or coconut milk to your Tomato Pappu. Stir in the coconut towards the end of cooking or blend it with the tomatoes before adding it to the dal for a luscious texture and tropical flavour.
Storage Suggestions
Tomato Pappu can be stored in an airtight container in the refrigerator for 3-4 days.
Refrigeration: Allow the Tomato Pappu to cool to room temperature before transferring it to an airtight container. Refrigerate the leftover Pappu promptly, ensuring it’s stored within 2 hours of cooking. Properly stored, it can last for up to 3-4 days in the refrigerator.
Reheating: Reheat in a microwave or pan over the stovetop until nicely hot before serving gaian. Upon reheating, you may find that the flavours of the Tomato Pappu have intensified. Adjust the seasoning according to taste by adding salt or lemon juice to balance the taste.
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👩🍳How to make Tomato Pappu (with Step-by-Step Photos)
Cook The Dal:
- Add soaked dal, tomatoes, onions, salt, red chilli powder and turmeric powder oil in a pressure cooker.
- Add oil and 2.5 cups of water and stir to combine. Close the lid and cook over low-medium flame and Pressure cook- 2 whistle.
- Mix the dal well with a spatula or a wire whisk.
- Add tamarind paste and mix well.
- Check for salt and tamarind paste, water, chilli, and add more if needed.
Temper the Dal:
- Once the oil is hot, add cumin, mustard seeds, white urad dal, garlic cloves, dry red chillies, green chiles, hing and curry leaves.
- Pour the tempering over the dal.
- Add 2 tablespoons chopped cilantro and mix well.
- Serve hot with rice, papadam, pickle and curd.
Recipe Card
Tomato Pappu Andra style| tomato dal
Materials
- To Cook The Dal
- 1 cup Toor dal rinsed & soaked for 20 minutes
- 2 medium size Onion chopped
- 3 medium size Tomato chopped
- 1.5 tsp Chilli powder or as required
- 1/4 tsp Turmeric powder
- Salt to taste
- 2 tsp Oil/Ghee
- 2.5 cup Water
- 2 tsp Tamarind paste/pulp
- For Tempering
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon white urad dal
- 4-5 garlic cloves chopped or smashed
- 2-3 dry red chilies broken into small pieces
- 1-2 green chilies cut into small pieces
- 15-20 curry leaves
- 1/4 tsp Asaftida (hing)
Instructions
Cook The Dal
- Rinse the dal and soak it in water for 20 minutes.
- Add soaked dal, tomatoes, onions, salt, red chili powder, turmeric powder and oil in a pressure cooker.
- Add 2.5 cups of water and stir to combine.
- Close lid and cook over low-medium flame.
- Pressure cook- 2 whistle.
- let the pressure release naturally for 10 minutes.
- Then open the lid.
- Mix the dal well with a spatula or a wire whisk.
- Add tamarind paste and mix well.
- Check for salt and tamarind paste, water, chilli, and add more if needed.
Temper the Dal:
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, brown mustard seeds, white urad dal, garlic cloves, dry red chilies, green chiles, hing and curry leaves.
- Saute for 10-15 seconds.
- Pour the tempering over dal.
- Add 2 tablespoons chopped cilantro and mix well.
- Serve hot.
Video
Notes
- Use ripe, juicy tomatoes for the best flavor.
- Adjust the spice level according to your preference by controlling the amount of dried red chilies.
- For added richness, you can temper the dal with ghee instead of oil.
- Experiment with additional ingredients like onions or green chilies for variations in flavor.
- To enhance the nutritional value, you can add vegetables like spinach or bottle gourd to the dal.
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
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