Tomato Pappu is light tangy, comforting, and very simple. Perfect everyday recipe! A staple of Andhra cuisine, tomato Pappu is sometimes referred to as Andhra Pappu or tomato dal. Without a lentil dish prepared with some vegetables, curry leaves, and spices, an Andhra meal would not be complete. In Telugu-speaking households, this tomato Pappu is prepared frequently and served with simple steamed rice, Ghee and Avakaya (Andhra Style Mango pickle). You will only ever need this one recipe to prepare a rich, flavorful, and nutritious Andhra Pappu.
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About Tomato Pappu
Tomato Pappu is simply Andhra-style dal prepared with a lot of tomatoes, spices, and herbs. The Telugu word "Pappu" means "dal" (lentils). The simplicity and distinct flavor of this Andhra Pappu make it a triumph. The dal and tomatoes are first pressure cooked until tender for this incredibly easy recipe to prepare. Curry leaves, red chili, mustard seeds, cumin seeds, and garlic are later added to temper it.
You can add your favorite vegetables or even leafy greens to this simple, traditional Andhra Pappu recipe to create a plethora of variations. The most popular technique used in Telugu-speaking households and even in Andhra restaurants is the recipe I'm presenting here. This recipe might help you make a Pappu if you've ever enjoyed one from an authentic Andhra eatery.
The main component of this meal is the tamarind, which, when pressure cooked with the dal, adds a distinct flavor and taste. Known as Kandi Pappu, it is typically cooked with just Toor dal. To improve the taste, feel free to add a tiny bit of moong dal. I use it most of the time.
You may also like to try other dal recipes
How To Make Tomato Dal Step by Step
Ingredients:
1 cup Toor dal, rinsed
3 cup water
1 onion, chopped
4 tomatoes, chopped
4 Chilli, slitted
1tsp tamarind extract
½ tsp turmeric
1 tsp Chilli powder
1 tsp salt
2 tbsp coriander, chopped
For tempering:
2 tbsp oil
1 tsp mustard
1 tsp cumin
10 cloves garlic, crushed
2 dried red Chilli
few curry leaves
pinch Hing
Preparation:
1. Wash the Toor dal 2–3 times until the water runs clear. In a pressure cooker, add washed dal, chopped tomatoes, onions, green chilies, turmeric powder, salt, 1 tsp red chili powder and tamarind. Add about 2½ to 3 cups of water.
2. Close the lid and pressure cook for 3–4 whistles on medium flame. Once the pressure releases naturally, open the cooker and gently mash the dal.
Prepare the Tempering:
3. Heat 1½ to 2 tablespoon ghee or oil in a pan. Add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 broken dried red chilies, and crushed garlic. When the spices splutter, add curry leaves (pat dry first) and Hing.
4. Pour the tempering into the cooked dal mix and stir.
5. Serve tomato Pappu with steamed rice, a spoon of ghee, and some fried papad on the side.
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Notes:
- Use ghee for tempering for extra flavor.
- Adjust tamarind if tomatoes are sour enough.
- You can also add onions while tempering for a different taste.
- Adjust green chilies according to your spice preference.
Calories: ~180 kcal
Carbohydrates: 28 g
Protein: 9 g
Fat: 4 g
Fiber: 7 g
Sugar: 4 g
Sodium: ~400 mg (depends on salt used)
About Jyorecipes:
I'm Subhashini, the creator of Jyorecipes, food photographer, and food writer. Using my tried-and-true recipes, I hope to assist you in creating delicious Indian cuisine. I developed this blog to help people cook better and more frequently at home after gaining knowledge in practical Indian cooking. I have no doubt that Jyorecipes will help you improve your cooking abilities, regardless of your level of experience.
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