Tomato Pappu – Andhra Style Tomato Dal

Tomato Pappu - Andhra Style Tomato Dal

Every region Tomato Pappu is very easy to make and goes very well with hot rice and ghee. I often make it with Cabbage Curry as a side dish.


  1. Kandi Pappu/Tuvar Dal/Pigeon Pea – 1 Cup
  2. Tomatos – 2 (Medium)
  3. Green Chillies – 3 or 4
  4. Chaaru Podi – 1 tsp
  5. Mustard Seeds – 1 tsp
  6. Cumin Seeds – 1/2 tsp
  7. Ghee – 1/2 tsp
  8. Turmeric – A Large Pinch
  9. Curry Leaves – A Few
  10. Salt to Taste


  1. Dry roast the dal till it turns light brown.
  2. Add 2 cups of water to the dal and set aside for 30 minutes.
  3. Pressure cook the dal for three whistles or till it is mashable.
  4. Chop the tomato into 1/2″ pieces.
  5. In a heavy bottomed vessel, heat the ghee.
  6. Add mustard seeds and wait till they splutter.
  7. Add cumin seeds and fry for 20 seconds.
  8. Add the tomato pieces and fry till the tomato pieces are soft.
  9. When the tomato pieces are soft, add slit green chillies, curry leaves, turmeric powder, and chaaru podi.
  10. Fry for 30 seconds.
  11. Add the mashed dal and mix well.
  12. Add some water, if required.
  13. Bring to a boil.
  14. Serve with hot rice and ghee.


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