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    Home » Dals / Beans

    Tomato Dal recipe (Tomato Pappu)

    Published: Dec 3, 2013 · Last Modified: Aug 24, 2022 by Kanan Patel / 28 Comments

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    Tomato dal recipe (Tomato pappu) - Quick and easy to make Andhra pappu recipe. Dal is known as pappu in Andhra language - Telugu.

    Tomato dal served with rice.

    As you know that Andhra cuisine is known for its bold and spicy flavors. Keeping in mind that this tomato dal is spicy, tangy and of course delicious in taste.

    To make this dal I have boiled toovar dal first. Then onion-tomato is fried with some spices and cooked dal is added. Then everything dal-tomato-spices are simmered together so all the flavors get mingle.

    There is another way of making tomato dal - in the pressure cooker only. First make tadka, fry onion-tomato and spices, add washed toovar dal along with water. Then pressure cook it till dal is cooked. But somehow I never like boiled taste of onion-tomato in the dal, so I do not prefer this method.

    As you know that dal is staple food in every Indian household whether it's north Indian or south Indian or any other. There are many variation of making dal so we never get bored of having dal everyday. I do make other dal recipes which are quick to make e.g. moong dal, chilke wali moong dal and many more. Also I will be share many more different dal recipes in future.

    Tomato dal in a bowl.

    Ingredient Notes:

    • Toor dal (arhar dal): Traditionally toor dal is used for making tomato pappu. But for the variation you can try with masoor dal or moong dal as well. If you have time and planned ahead, you can soak the dal in enough water for 30 minutes. It will reduce the pressure cooking time.
    • Tomatoes: This is the ingredient which makes the dal tangy. We are using good amount of tomatoes, so please use ripe tomatoes. If used unripe and sour tomatoes, the tomato dal will be too tangy.

    Check out other pappu recipes
    Gongura pappu  //  Pappu charu

    Step By Step Photo Instructions:

    1) Wash toor dal under running cold water till water runs clear.

    2) Take washed dal in pressure cooker, add 1 ½ cups of water. Cover with the lid, put the weight on. Let it cook for 5-6 whistles on medium heat. Let the pressure go down by itself, then open the lid. Dal should be cooked, soft and almost mushy.

    Collage of 2 images showing toor dal in a colander and cooked dal in a pressure cooker.

    3) Heat the oil or ghee in a pan on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.

    4) Now add sliced onions, sprinkle some salt to speed up the process.

    Collage of 2 images showing tempering on mustard and cumin and adding onion.

    5) Cook till onions get soft and light pink in color. It will take about 3-4 minutes.

    6) Then add ginger paste, garlic paste and slit green chilies.

    Collage of 2 images showing cooked onion and adding ginger, garlic, chili.

    7) Mix and cook till raw smell of ginger garlic goes away or for about a minute.

    8) Now add chopped tomatoes and curry leaves.

    Collage of 2 images showing sauteing ginger, garlic and adding tomatoes, curry leaves.

    9) Mix well, add remaining salt.

    10) Cook for few minutes or till tomatoes get soft. Few will get mushy and few will hold their shape. That is perfect.

    Collage of 2 images showing mixing and cooking tomatoes.

    11) Add Turmeric powder, red chili powder.

    12) Mix and cook for a minute.

    Collage of 2 images showing adding and mixing spice powders.

    13) Now add boiled dal and another ½ cup of water to make dal consistency. Water quantity may vary depending on your liking consistency.

    14) Mix well and let it simmer for 5-6 minutes.

    Collage of 2 images showing adding and mixing cooked dal and water.

    15) Lastly add finely chopped coriander leaves.

    16) Stir with spatula and turn off the stove. Tomato dal is ready to serve.

    Collage of 2 images showing adding and mixing cilantro.

    Serving suggestions: Serve tomato pappu with steamed rice along with roasted crispy pappadum and pickle on side. You can also serve dry veg sabzi along with dal-rice to make complete healthy meal.

    Notes

    • Andhra pappu is usually on thicker side. When you mix it with rice after that you can make ladoo or balls out of it. This much thick this dal supposed to be. But I and hubby do not prefer that thick dal, so I kept it on little thinner side. But you can adjust the consistency by adding or reducing the water quantity.
    • Traditionally, this tomato pappu is served with rice along with drizzle of ghee (clarified butter) over it. I know this way single serve might consume more ghee. Instead you can make tempering with ghee in place of oil. This way you will not miss the flavor of ghee.
    Tomato dal topped with more tomatoes.

    Did you try this tomato dal recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Tomato dal recipe | Tomato pappu | Andhra pappu recipe
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    Tomato Dal (Tomato Pappu)

    5 from 5 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Tomato dal recipe (Tomato pappu) - Quick and easy to make Andhra pappu recipe. Dal is known as pappu in Andhra language - Telugu.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 164kcal
    Servings 2
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ½ cup Arhar dal (toor dal or split pigeon peas)
    • 1 ½ cups Water
    • 1 ½ tablespoons Oil or Ghee
    • ¼ teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 1 small or ⅓ cup Red onion sliced
    • 2 small Green chilies slit
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • ½ teaspoon Garlic paste or freshly grated
    • 5-6 Curry leaves
    • 2 small or 1 ¼ cups Tomato chopped, keep few for garnishing
    • Salt to taste
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Red chili powder
    • ½ cup Water
    • 1 tablespoon Cilantro or coriander leaves chopped finely

    Instructions 

    • Wash toor dal under running cold water till water runs clear.
    • Take washed dal in pressure cooker, add 1 ½ cups of water. Cover with the lid, put the weight on.
    • Let it cook for 5-6 whistles on medium heat.
    • Let the pressure go down by itself, then open the lid. Dal should be cooked, soft and almost mushy.
    • Heat the oil or ghee in a pan on medium heat.
    • Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.
    • Now add sliced onions, sprinkle some salt. Cook till onions get soft and light pink in color. It will take about 3-4 minutes.
    • Then add ginger paste, garlic paste and slit green chilies. Mix and cook for about a minute.
    • Now add chopped tomatoes and curry leaves. Mix well, add remaining salt.
    • Cook for few minutes or till tomatoes get soft. Few will get mushy and few will hold their shape. That is perfect.
    • Add Turmeric powder, red chili powder. Mix and cook for a minute.
    • Now add boiled dal and another ½ cup of water to make dal consistency. Water quantity may vary depending on your liking consistency.
    • Mix well and let it simmer for 5-6 minutes.
    • Lastly add finely chopped coriander leaves.
    • Stir with spatula and turn off the stove.

    Nutrition

    Calories: 164kcal | Carbohydrates: 14.4g | Protein: 3.8g | Fat: 11.2g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 610mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Mirandamom

      September 22, 2021 at 4:34 pm

      Thank you for helping me put our tomato harvest to a very good use!5 stars

      Reply
      • Kanan Patel

        September 22, 2021 at 4:40 pm

        you're welcome.

        Reply
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