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)
- 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.