Tomato Pappu | Andhra Style Tomato Dal

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Every region of India makes its own version of Dal with Tomato and Andhra Pradesh is no exception. Tomato Pappu or the Andhra Tomato Dal is very easy to make and is comfort food at its best when eaten with hot rice and ghee.

Tomato Pappu, Andhra-style Tomato Dal, served with rice and stuffed brinjals
Tomato Pappu | Andhra Tomato Dal

Tomato Pappu is much liked in my home and I love to have it with a side of Bendakaya Vepudu | Andhra Bhindi Stir-fry or Bangala Dumpa Vepudu | Andhra Potato Fry.

In Andhra, pappu is always thick while pulusu is of flowing consistency, so this dal will be thick and cannot be poured. In fact, it will be like Dal Fry in consistency.

I first posted this recipe in February 2013 and am now updating it with detailed pictorials and the recipe card.

Recipe for Tomato Pappu | Andhra Tomato Dal

Preparation Time: 10 Minutes

Cook Time: 40 Minutes

Ingredients

  1. Kandi Pappu, Tuvar Dal, Pigeon Pea – 1/2 Cup (~125 gms)
  2. Tomatoes – 1 Large (~75 gms)
  3. Spicy Green Chillies – 2 or 3
  4. Charu Podi
    1. Coriander Seeds – 1 tsp
    2. Cumin Seeds – 1/2 tsp
    3. Peppercorns – 1/4 tsp
  5. Mustard Seeds – 1 tsp
  6. Cumin Seeds – 1/2 tsp
  7. Ghee – 1/2 tsp
  8. Turmeric – 1/4 tsp
  9. Curry Leaves – A Few
  10. Salt to Taste

Method to Make Tomato Pappu | Andhra Tomato Dal

  1. Getting the Tuvar Dal Ready
    1. In a kadhai, over medium flame, dry roast the tuvar dal till it turns light brown. This is an optional step but it lends a beautiful flavour to the dal. In my home, we always roast the dal a bit cooking it.

    2. Soak the dal in 1 cup of water for 30 minutes.
    3. On medium heat, pressure cook the dal for 3 to 4 whistles. The dal must be completely mashable.
    4. When the cooker cools, remove the dal and mash it well, and set aside.
  2. Making Charu Podi
    1. Grind the coriander seeds, cumin seeds, and peppercorns together to a coarse powder.
  3. Other Preparations
    1. Chop the tomato into 1/2″ pieces.
    2. Make slits in the green chillies.
  4. Making the Tomato Pappu
    1. In a heavy bottomed vessel, heat the ghee.
    2. Add mustard seeds and wait till they splutter.
    3. Add cumin seeds and stir-fry for a few seconds.
    4. Add green chillies and curry leaves, and stir-fry for a few seconds.
    5. Add the tomato pieces, salt and turmeric.
    6. Over medium heat, fry till the tomato pieces are soft.
    7. Add charu podi and mix well.
    8. Add the mashed tuvar dal and mix well.
    9. Let the dal cook for a couple minutes.
  5. Serve with hot rice and ghee, and papad on the side.
Andhra Tomato Pappu
Andhra Tomato Pappu
Tomato Pappu, the Andhra-style Tomato Dal served with Roti and Brinjal Curry

Tomato Pappu | Andhra Style Tomato Dal

This is the recipe for Tomato Pappu, Andhra’s version of tomato dal. This simple dal is comfort food for me and tastes delicious when mixed with rice and ghee.
Prep Time 10 mins
Cook Time 30 mins
Soaking Time 30 mins
Total Time 1 hr 10 mins
Course Accompaniment, Main
Cuisine Andhra, Andhra Pradesh, Indian, South Indian, Telangana
Servings 4 People

Ingredients
  

  • 1/2 Cup Kandi Pappu, Tuvar Dal, Pigeon Pea (~125 gms)
  • 1 Large Tomato (~75 gms)
  • Salt to Taste

For Charu Podi (Optional)

  • 1 tsp Coriander Seeds
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Peppercorns

For Tempering

  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 2 or 3 Spicy Green Chillies
  • 1/2 tsp Ghee
  • 1/4 tsp Turmeric
  • A Few Curry Leaves

Instructions
 

Getting the Tuvar Dal Ready

  • Dry roast the dal till it is light brown. This is an optional step but it lends a beautiful flavour to the dal.
  • Soak the dal in 1 cup of water for 30 minutes. Again an optional step but helps the dal cook well.
  • On medium heat, pressure cook the dal for 3 to 4 whistles.
  • When the cooker cools, remove the dal and mash it well. Set aside.

Making the Charu Podi

  • Grind the coriander seeds, cumin seeds, and peppercorns to a coarse powder.

Other Preparations

  • Chop the tomato into 1/2″ pieces.
  • Make slits in the green chillies.

Making the Tomato Pappu

  • In a heavy bottomed vessel, heat the ghee.
  • Add mustard seeds and wait till they splutter.
  • Add cumin seeds and stir-fry for a few seconds.
  • Add green chillies and curry leaves, and stir-fry for a few seconds.
  • Add the tomato pieces, salt and turmeric, and stir-fry till the tomato pieces are soft.
  • Add charu podi and mashed dal, and mix well.
  • Let the dal cook for a couple minutes.
  • Serve with hot rice and ghee, and papad on the side.
Keyword Andhra Tomato Dal, Andhra Tomato Pappu, Tomato Dal, Tomato Pappu

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