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Andhra Tomato Pappu

Andhra Tomato Pappu


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Updated on 19 April 2024

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
andhra tomato pappu feature2.

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

Ingredients for Andhra Pappu.
Andhra Pappu Ingredients
Ingredients for Tempering.
Ingredients for Tempering.

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

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

1. Saute garlic.

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

2. Add tomatoes.

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

3. Add water, spices, green chili, curry leaves and dal.

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.

4. Cook and mash dal.

7. Add salt and tamarind water as required.

5. Add salt and tamarind water.

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.

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.

6. Tempering for Tomato Pappu.

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

7. Andhra Tomato Pappu.

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

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

Omit asafoetida to make Tomato Pappu gluten free

Recipe Card

Andhra Tomato Pappu Pin

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
Prep Time 10 minutes
Cook Time 20 minutes
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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    Shobha Keshwani
    2 years ago

    This Pappu is our favourite too.I can have it everyday and never get tired of it. So glad to her that your family loves it too. BTW I have the same serving dish in Orange colour.

    Mayuri Patel
    2 years ago

    Neha, so glad you shared this. Another way for me to make toor dal. It must be so flavourful with all that garlic. With the cold weather, I am always looking for new dal recipes to try out.

    Rinku Bhattacharya
    2 years ago

    I love the idea of soft and creamy dal finished with tomatoes and garlic is one of my favorite tarkas.

    Kalyani
    2 years ago

    Andhra food to me is so comforting esp their pappus redolent with garlic and local chillies. This tomato pappu is a fav at home although I make it slightly different!

    Mina Joshi
    2 years ago

    I love the way you have made your Toor Dall tomato pappu. Toor Dall is my husband’s favourite Dall and I usually make it Gujarati style so this will be a new recipe for me to try. Using ghee in the tempering must make the dall taste delicious.

    Priya Vj
    6 months ago

    5 stars
    Tomato pappu is an emotion for those from Andhra . Piping hot rice ,ghee ,tomato pappu served with some spicy mango achaar and papad is a heavenly combo and a soulful meal.

    Archana
    Archana
    6 months ago

    5 stars
    Ahhh! This was the pappu we ate at the landladies place when we were kids. Amma used to make it but both my sister and I don’t know how to make it. My sis agrees that this is the dal we ate. So I am making it today for dinner. Looking forward to a delicious meal.

    Mayuri Patel
    6 months ago

    5 stars
    It is awesome when you are able to recreate recipes that you enjoyed as a child. They bring back so many sweet memories. Amazing how the difference of a few spices alters the overall taste of a dish. Toor dal is an integral part of Gujarati cuisine but tastes so different. Book marking this tomato pappu recipe to try out soon.

    Sarika Gunjal (SpiceZone)
    6 months ago

    5 stars
    Oh wow.. this recipe is so similar to my Moms toor dal recipe. I love toor dal with rice and some sabji with it. Love loads of curry pata and garlic. Thanks for the reminder, I have to make it.

    Kalyani
    6 months ago

    5 stars
    This Andhra Tomato Pappu is made on repeat over the weekends esp during summers. I love the rich creaminess of the dal in your post, Neha. So inviting with some steamed rice and Avakaya pickle

    Priya Srinivasan
    6 months ago

    5 stars

    Love such simple dal recipes. Both my boys love dal, similar to this tomato pappu. Tomato dal with an amazing tadka enhances the taste so much. Simple and comforting meal indeed!

    trackback
    3 months ago

    […] my maternal grandparents’ house in Andhra Pradesh, a few years ago, that this recipe along with Tomato Pappu has been one of our favorites. It was like love at first sight with these Ponganalu. Furthermore, I […]