Andhra Tomato Pappu
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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
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
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
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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.
How delightful to know that we have alike serving dishes. Our family is fond of this heirloom recipe 🙂
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.
Thanks. Garlic flavour makes all the difference here. I’m sure you will love it.
I love the idea of soft and creamy dal finished with tomatoes and garlic is one of my favorite tarkas.
Glad that you liked it.
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!
Yes !Good to know that you too make tomato pappu but with variations.
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.
Yes the tempering ghee with ghee gives a good flavour. Alternatively one could add ghee to the rice as well
Thanks. I too have fond memories of this dal
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.
I totally agree with you.
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.
Much appreciated. Make it and enjoy.
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.
Yes, indeed the combination of different spices makes a world of difference. I love Gujrati toor dal as well.
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.
You got it right. Garlic, curry leaves gives an edge to this dal and also the tempering.
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
Thanks Kalyani. It surely tastes awesome with steamed rice.
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!
Pappu dal is a comforting meal for my family too. No fusses at all.
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