An almost everyday meal in Andhra would definitely consist of the famous ‘Tomato Pappu’ or ‘Tomato Dal’ (Tomato and Lentils Stew). The tangy tomato gives a distinct taste to this Lentils stew and goes really well with hot, steamed rice and equally well with hot rotis.
This is a easy-to-make recipe that you can try at home and you can almost never go wrong with this recipe.
Andhra Tomato Pappu (Dal)
Who doesn't love Andhra's traditional Tomato Pappu or Tomato Dal with a plate of hot steamed rice? Try this Tomato Dal with Lentils and tangy Tomatoes.
- Pressure Cooker
- Wooden Dal Masher
- 1 cup Toor Dal (Kandi Pappu) (Washed several times)
- 2 Nos. Tomatoes (Large), cut into small cubes
- 4 Nos. Green Chillies (slit length wise)
- 1/4 teaspoon Turmeric Powder
- 3 cups Water
- 3 Nos. Garlic Cloves (Crushed)
Tempering & Cooking
- 1 tbsp Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Urad Dal
- 4 Nos. Garlic Cloves (Crushed)
- 2 Nos. Dried Red Chillies (torn into halves)
- 1 pinch Hing (Asafoetida)
- 1 No Medium Onion (finely chopped)
- 1 inch Ginger (finely chopped)
- 12 Nos. Curry Leaves
- 2 teaspoon Kashmiri Chilli Powder (If using normal Chilli, use 1 teaspoon)
- 1 teaspoon Salt (check and adjust as per taste)
- 1 tbsp Ghee
- 2 tbsp Coriander Leaves (finely chopped) (for garnishing)
Cooking the Dal in Pressure Cooker
- Wash the Dal a couple of times in water until the water remains clear. Soak the Dal in clean water for 20 mins. Drain and keep aside.
- Take 3 cups of water in a Pressure cooker and add the Dal in it.
- Add 2 cut Tomatoes (each cut into 8 cubes) + 4 Green Chillies + 3 crushed Garlic cloves + ¼ teaspoon Turmeric powder into it.
- Close the lid of the Pressure Cooker and cook until you hear 2 whistles. Turn the flame to low and simmer for another 3-4 minutes.
- Turn off the stove and let the Cooker stand aside with the lid on until all the pressure is released.
- You can meanwhile, continue with the tempering & cooking while the Cooker is set aside.
Tempering & Cooking
- Heat the Oil in a pan and add the Mustard seeds.
- Once the Mustard seeds pop, add the 1 tsp Cumin seeds + 4 Nos crushed Garlic + 2 Nos. Dried Red Chillies + 1 tsp Urad Dal + a pinch of Hing and sauté for a few seconds.
- Add the chopped Ginger and Onions and sauté until the Onions turn pink.
- Add Curry leaves and sauté for a few seconds without letting the Curry leaves to turn to crisp.
- By, this time the pressure should have released from the Cooker and you should be able to open the lid.
- Open the lid of the Pressure cooker, drain the extra water into a cup and mash the cooked Dal with a wooden Dal masher.
- Add this mashed dal to the pan with the sautéd Onions and Tomatoes and mix well.
- Add Salt and Kashmiri Chilli Powder and mix well.
- Add 1 cup of water (or as per required consistency) and cook for another 10 minutes on a medium flame. (You can use the drained water from the Dal before mashing here.)
- Before turning off the stove, add 1 tbsp of Ghee and mix well.
- Turn off the stove and garnish with chopped Coriander.
- Serve hot with steamed rice.
- Always serve hot.
- Tomato Dal goes well with hot steamed rice and Mango pickle.
- You can pour a teaspoon of Ghee onto the rice while eating to give it a very nice, distinctive taste.
Tried this recipe?Let us know how it was!