Tomato Pappu Recipe | Tomato Dal – Andhra Style | Pappu Tomato Curry with detailed photo and video recipe. An easy and flavourful dal recipe made with ripe tomatoes and pigeon pea lentils. The recipe originates from the Andhra cuisine and is mainly served with hot and steamed rice with pickles or stir-fried vegetables. The recipe is very simple and is made similar to any other dal recipe, but it has a strong punch of tomatoes.
Tomato Pappu Recipe | Tomato Dal – Andhra Style | Pappu Tomato Curry with step-by-step photo and video recipe. Pappu recipes are the staple food of Andhra cuisine and can be made with different flavors. The basic one is just with toor dal which generally has a thick consistency and goes very well with jeera rice or plain rice. But then there are variations to it and the tomato pappu recipe is one such simple variation made by adding tomatoes to pappu.
Well, to be honest, I am not a huge fan of the Pappu recipes. I do not like the thick dal consistency and I prefer a lighter version for my lunch and dinner. I generally feel acidic when I have too much protein in my meal and a thick dal is one source of high protein for sure. Having said that I am kind of ok with the Tomato Pappu or Tomato Dal. It’s because more quantity of tomatoes adds a sour taste to the dal and hence improves my appetite. Any dal or sambar recipe with a sufficient amount of sourness in it by adding either tomato, lemon juice, or tamarind juice makes it more digestible.
Anyway, I would like to add more tips, suggestions, and variations to the Tomato Pappu recipe. Firstly, I would heavily recommend adding or choosing ripe tomatoes as it would add sourness and sweetness to this recipe. Roughly chop them and them generously to dal. Secondly, pappu recipes are generally thick in consistency which makes it unique to this recipe. Having said that you can decrease or increase the consistency as per your taste and preference. Also, adding onion and garlic is completely optional and can be skipped if you do not prefer. Lastly, once the pappu is rested it loses its moisture and ends up thicker. you may have to add water and reheat it to the desired consistency.
Finally, I request you to check my other Dal Recipes Collection with this post of Tomato Pappu Recipe. It mainly includes recipes and variations like Pesara Pappu Charu, Dal Palak, Mango Dal, Dal Pakwan, Amti, Moong Dal Carrot Salad, Dal Dhokli, Lasooni Dal Tadka, Dali Toyi, Moong Dal. Further, to this, I request you to check my other detailed recipes collection,
About Tomato Pappu Dal
It is a simple and tasty lentil-based curry recipe prepared with a combination of juicy ripe tomatoes and toor dal. Tomato Pappu or Tomato Dal is a popular curry from the Andhra cuisine and is mainly served with hot steamed rice. Particularly the combination of rice, dal, ghee, and a spicy pickle is a popular choice in South India. It can also be an ideal choice for different types of roti, naan, and bread recipes.
There are many different variations of Dal recipe across India. Tomato Pappu Dal is one variation from the South Indian cuisine. Typically the dal is made with tomatoes and onions with an optional sourness from lemon juice. However, the dal made in South India contains a lot of tamarind juice. This adds extra tanginess to make it a comfortable and complete curry. In addition, the garlic tempering helps in digestion and adds the required flavor and taste.
Video Recipe
Recipe Card for Tomato Pappu Dal
Tomato Pappu Recipe | Tomato Dal - Andhra Style | Pappu Tomato Curry
Ingredients
for pressure cooking:
- 1 cup toor dal, rinsed
- 1 tsp ghee
- ¼ tsp turmeric
- ½ tsp salt
- 3 cup water
for dal:
- 2 tbsp oil
- ½ onion, chopped
- 3 tomato, chopped
- 4 chilli
- ½ cup tamarind extract
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp salt
- 2 tbsp coriander, chopped
for tempering:
- 2 tbsp ghee
- 1 tsp mustard
- 1 tsp cumin
- 10 cloves garlic, crushed
- 2 dried red chilli
- few curry leaves
- pinch hing
Instructions
- Firstly, in a pressure cooker take 1 cup toor dal. You can even soak the dal for 15 minutes to hasten the cooking time.
- Add 1 tsp ghee, ¼ tsp turmeric, ½ tsp salt and 3 cup water.
- Cover and pressure cook for 5 whistles or until the dal is cooked well.
- Once the pressure settles down, mash the dal slightly and keep aside.
- In a large kadai heat 2 tbsp oil and saute ½ onion until the onion softens.
- Add 3 tomato and saute for 2 minutes or until the tomato softens.
- Further add 4 chilli, ½ cup tamarind extract, ½ tsp turmeric, 1 tsp chilli powder and 1 tsp salt.
- Cover and cook for 5 minutes or until the tomatoes are soft and mushy.
- Add in cooked toor dal and mix well.
- Adjust the consistency, and boil for 5 minutes or until the flavour is absorbed well.
- Now to prepare the tempering, heat 2 tbsp ghee. Add 1 tsp mustard, 1 tsp cumin, 10 cloves garlic, 2 dried red chilli, few curry leaves and a pinch hing.
- Splutter the tempering and fry until the garlic turns golden.
- Pour the tempering over the tomato pappu and add 2 tbsp coriander. Mix well.
- Finally, enjoy Tomato Dal or Tomato Pappu with hot steamed rice.
Nutrition
How to Make Tomato Pappu with step-by-step photos
- Firstly, in a pressure cooker take 1 cup toor dal. You can even soak the dal for 15 minutes to hasten the cooking time.
- Add 1 tsp ghee, ¼ tsp turmeric, ½ tsp salt and 3 cup water.
- Cover and pressure cook for 5 whistles or until the dal is cooked well.
- Once the pressure settles down, mash the dal slightly and keep aside.
- In a large kadai heat 2 tbsp oil and saute ½ onion until the onion softens.
- Add 3 tomato and saute for 2 minutes or until the tomato softens.
- Further add 4 chilli, ½ cup tamarind extract, ½ tsp turmeric, 1 tsp chilli powder and 1 tsp salt.
- Cover and cook for 5 minutes or until the tomatoes are soft and mushy.
- Add in cooked toor dal and mix well.
- Adjust the consistency, and boil for 5 minutes or until the flavour is absorbed well.
- Now to prepare the tempering, heat 2 tbsp ghee. Add 1 tsp mustard, 1 tsp cumin, 10 cloves garlic, 2 dried red chilli, few curry leaves and a pinch hing.
- Splutter the tempering and fry until the garlic turns golden.
- Pour the tempering over the tomato pappu and add 2 tbsp coriander. Mix well.
- Finally, enjoy Tomato Dal or Tomato Pappu with hot steamed rice.
Notes
- Firstly, adjust the amount of tamarind depending on the sourness of the tomatoes.
- Also, do not add tomato while cooking the dal, as it prevents the dal from cooking uniformly.
- Also, if you are looking for slightly spicy dal, then increase the amount of chilli powder.
- Finally, the Tomato Dal or Tomato Pappu Recipe tastes great when tempered with ghee.