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.
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.
Nutrition
Calories: 120 kcalCarbohydrates: 20 gProtein: 7 gFat: 1 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gCholesterol: 2 mgSodium: 337 mgPotassium: 330 mgFiber: 10 gSugar: 3 gVitamin A: 302 IUVitamin C: 27 mgCalcium: 31 mgIron: 2 mg