Andhra Tomato Pappu

Updated on 19 April 2024

Andhra Tomato Pappu | Andhra Tomato Dal Recipe | Tomato Tuvar Dal Andhra style | Tomato Tuvar Dal with Garlic | How to make Tomato Pappu

Andhra Tomato Pappu | Andhra Tomato Dal Recipe is quick healthy protein rich lentil preparation from Andhra cuisine. It is simple, yet flavorful dal, made from toor dal (split pigeon pea lentils).

The propensity for this Tomato Pappu comes from my maternal grandparents side. During our childhood, my brothers and myself looked forward to having it at least once  a week. Well, now this legacy has transcended to my family as well. Infact, if I miss out on making this recipe for sometime; it is my  husband who nudges me for this Andhra Tomato Dal Recipe . Such is the affinity for this Tomato Tuvar Dal with Garlic recipe.
As with any other recipe there are a number of ways to cook this split pigeon pea curry. Usually, I prefer to saute the garlic, add the dal  to it and boil with the tomato puree and temper it in the end. I find that this enables the flavor of the garlic to seep into the entire pappu. The ideal accompaniment for tomato pappu is steaming with steamed rice and drizzle of ghee.
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Why should you make

• Good source of protein
• Easy to make and tasty
• Healthy and nutritious
• Packed with flavors
• Can be customized

What is Andhra Tomato Pappu

Tomato Pappu is an integral recipe of Andhra and Telangana region. ‘Pappu’ is the  Telugu word for Dal. Hence the  derivation of  ‘Tomato Pappu ‘ means when tomatoes and dal are cooked together till a mushy texture is achieved. The key steps of this recipe are tomatoes and dal that are cooked together and tempering of garlic. Its mushy thick consistency and a bit of ghee goes a long way.

Enjoy some more South Indian recipes such as

Veggie Ponganalu

Lemon Rice

South Indian Curd Rice

Vegetable Masala Upma

Ingredients

For Measurements refer to the RECIPE CARD further below.

• Lentils – Toor/Tuvar/Arhar dal/ Split pigeon peas (soaked in water for 3-4 hours.
• Tomatoes – chopped.
• Curry leaves – Use fresh ones for optimum flavors
• Green chilies – Adjust quantity as preferred
• Garlic – chopped or cut into slivers
• Tamarind – Use as desired. Soak the tamarind in water and use the extract.
• Spice powders – Turmeric powder, coriander powder, red chili powder, asafetida, and salt.
• Whole spices – Cumin seeds, mustard seeds, dried whole red chilies
• Oil and ghee
• Water

How To Make Tomato Pappu

How to cook Toor/Tuvar/Arhar Dal

1. Heat a tablespoon of oil in a pressure cooker. To this add garlic and sauté till light pink.

2. When garlic turns pink, add the tomatoes. Sauté till mushy.

3. Thereafter add water. Also add soaked and drained toor dal, chopped green chilies and curry leaves. Add coriander powder and red chili powder.

4. Secure the lid of pressure and let it cook for 2 whistles. Switch off the flame.

5. Let the pressure naturally release from the cooker and then open it.

6. With a manual churner, slightly mash the dal. Do not mash it completely.

7. Add salt and tamarind water as required.

8. Add some water to adjust consistency.  It should be a thick dal.

9. Let the dal come to a gentle boil. Cover and keep aside.

Tempering for Andhra Tomato Pappu

10. Heat ghee in a tempering pan.

11. Add mustard seeds and cumin seeds. Let them crackle. Then add asafoetida, curry leaves , dried whole red chilies. Add in a dash of coriander powder and red chili powder.

12. Mix and instantly add this tempering to the dal. Tomato pappu is ready to serve.

What to serve with

Serve Tomato Pappu with steamed rice with a drizzle of desi ghee. You may serve alongside Veggie Gunta Ponganalu , lemon rice, or Boondi Vegetable Raita. Make sure to  include a glass of Mint Lassi.

Tips for Perfect Andhra Tomato Dal

You could cook in an open pot or instant pot. Cooking time will vary.

You could omit adding garlic while boiling. Alternatively, add garlic during tempering(tadka)

Adjust spices and tamarind according to personal preferences. Tomato pappu tastes best as a mushy and coarse texture.

FAQ

How can I make Tomato Pappu Vegan

Use oil where ghee is mentioned for tempering. Rest of the steps remain same.

How to make gluten free Tomato Pappu

Omit asafoetida to make Tomato Pappu gluten free

Recipe Card

Andhra Tomato Pappu

Andhra Tomato Pappu is quick healthy protein rich lentil preparation from Andhra and Telangana region. It is simple, yet flavorful dal, made from toor dal (split pigeon pea lentils).

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Andhra Cuisine, South Indian

Servings 2

Equipment

• 1 Pressure Cooker
• 1 Tempering pan

Ingredients

  

(1 cup = 250ml)

For Cooking Dal

• ½ cup Toor/Tuvar/Arhar dal 100 gm soaked in water for 3-4 hours
• 2 tomatoes medium chopped
• 5-6 curry leaves
• 2 green chilies chopped
• 5 cloves garlic chopped.
• 1 cup water
• 1 walnut size tamarind soaked in water
• ½ tsp turmeric powder haldi
• 1 tsp salt
• ¼ tsp coriander powder dhaniya powder
• 1/8 tsp red chili powder
• ½ tbsp oil

Tempering

• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 pinch asafoetida hing
• ¼ tsp coriander powder dhaniya powder
• 1/8 tsp red chili powder
• 5-6 curry leaves
• 4-5 dried red chilies
• 1 tbsp ghee

Instructions

 

How to cook Toor Dal

• Heat a tablespoon of oil in a pressure cooker.
• To this add garlic and sauté till light pink.
• When garlic turns pink, add the tomatoes. Sauté till mushy.
• Thereafter add water.
• Also add soaked and drained toor dal, chopped green chilies and curry leaves. Add coriander powder and red chili powder. Secure the lid of pressure and let it cook for 2 whistles. Switch off the flame.
• Let the pressure naturally release from the cooker and then open it.
• With a manual churner, slightly mash the dal. Do not mash it completely.
• Add salt and tamarind water as required.
• Add some water to adjust consistency. It should be a thick dal.
• Let the dal come to a gentle boil. Cover and keep aside.

Tempering for Tomato Pappu

• Heat ghee in a tempering pan.
• Add mustard seeds and cumin seeds. Let them crackle. Then add asafoetida, curry leaves, dried whole red chilies. Add in a dash of coriander powder and red chili powder.
• Mix and instantly add this tempering to the dal.
• Tomato pappu is ready.

How to serve

• Serve Tomato Pappu with steamed rice with a drizzle of desi ghee. You may serve alongside Veggie Gunta Ponganalu , lemon rice, or Boondi Vegetable Raita. Make sure to  include a glass of Mint Lassi

Video

Andhra Tomato Pappu | Andhra Tomato Dal Recipe | Tomato Tuvar Dal with Garlic

Keyword Andhra dal, How to to make Andhra dal, Pappu dal, Tomato Pappu, Tomato pappu recipe, Tomato Tuvar Dal Andhra style

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