tomato pappu recipe | tamata pappu dal | pappu tomato curry with detailed photo and video recipe. an easy and flavourful dal recipe made with ripe tomatoes and pigeon pea lentil. basically, the recipe originates from the andhra cuisine and is mainly served with hot and steamed rice with pickle or stir-fried vegetables. the recipe is very simple and is made similar to any other dal recipe, but has a strong punch of tomatoes in it.
well, to be honest, i am not a huge fan of pappu recipe. basically, i do not like the thick dal consistency and i prefer 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 as more quantity of tomatoes add a sour taste to the dal and hence improves my appetite. as a matter of fact, any dal or sambar recipe with 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 to add or choose ripe tomatoes as it would add sourness and sweetness to this recipe. 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 would lose its moisture and end up thicker. you may have to add water and reheat it to bring 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 like,
tomato pappu video recipe:
recipe card for tamata pappu dal recipe:
tomato pappu recipe | tamata pappu dal | pappu tomato curry
Ingredients
for pressure cooking:
- ¾ cup toor dal (soaked 20 minutes)
- 2 tomato (chopped)
- small piece tamarind (soaked 20 minutes)
- ¼ onion (chopped)
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1 chilli (slit)
- 1 tsp oil
- 3 cup water
other ingredients:
- 2 tbsp oil
- 4 clove garlic (crushed)
- 1 tsp mustard
- 1 tsp urad dal
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 2 dried red chilli (broken)
- few curry leaves
- 1 tsp salt
- 2 tbsp coriander (chopped)
Instructions
- firstly, in a pressure cooker take ¾ cup toor dal. make sure to soak dal for 20 minutes.
- add 2 tomato, small piece tamarind, ¼ onion, ¼ tsp turmeric, 1 tsp chilli powder.
- further add 1 chilli, 1 tsp oil and 3 cup water.
- pressure cook for 5 whistles on medium flame or until dal is cooked completely.
- once the pressure releases, mash the dal smooth with the help of a whisk. keep aside.
- in a large kadai heat 2 tbsp oil and saute 4 clove garlic until they change colour slightly.
- also add 1 tsp mustard, 1 tsp urad dal, 1 tsp cumin, pinch hing, 2 dried red chilli and few curry leaves.
- splutter the tempering on low to the medium flame without burning.
- add in cooked tomato dal and 1 tsp salt.
- mix well and simmer for 2 minutes or until the flavours are well absorbed.
- finally, add 2 tbsp coriander and serve tomato pappu with hot steamed rice topped with ghee.
how to make tomato pappu with step by step photo:
- firstly, in a pressure cooker take ¾ cup toor dal. make sure to soak dal for 20 minutes.
- add 2 tomato, small piece tamarind, ¼ onion, ¼ tsp turmeric, 1 tsp chilli powder.
- further add 1 chilli, 1 tsp oil and 3 cup water.
- pressure cook for 5 whistles on medium flame or until dal is cooked completely.
- once the pressure releases, mash the dal smooth with the help of a whisk. keep aside.
- in a large kadai heat 2 tbsp oil and saute 4 clove garlic until they change colour slightly.
- also add 1 tsp mustard, 1 tsp urad dal, 1 tsp cumin, pinch hing, 2 dried red chilli and few curry leaves.
- splutter the tempering on low to the medium flame without burning.
- add in cooked tomato dal and 1 tsp salt.
- mix well and simmer for 2 minutes or until the flavours are well absorbed.
- finally, add 2 tbsp coriander and serve tomato pappu with hot steamed rice topped with ghee.
notes:
- firstly, adding oil while pressure cooking prevents from creating a mess.
- also, adjust the amount of tamarind based on sourness of tomatoes.
- additionally, you can skip chilli powder and just use green chilli for spiciness.
- finally, toamto pappu recipe tastes great when served slightly thick consistency.