Tomato Pappu (Andhra Dal With Tomatoes)
Recipe: https://recipestripper.com/recipes/008f2b5d-81c6-4773-8a2b-becc56858172
Original source: https://www.vegrecipesofindia.com/tomato-dal-andhra-tomato-dal/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2025/05/tomato-pappu-1.jpg

Tomato Pappu is a traditional Andhra lentil dish made with tur dal (pigeon pea lentils), tomatoes, onions, green chilies, and a tempering of spices and curry leaves in ghee or oil. It has a tangy, spiced flavor and is typically served with hot steamed rice, a drizzle of ghee, papad and a side of avakaya pickle or vegetable stir-fry.
Yield: 4
Prep time: PT15M
Cook time: PT15M
Total time: PT30M

Ingredients
- ½ cup toor dal ((tuvar dal, pigeon pea lentils))
- 2 tablespoons oil (or ghee)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅓ to ½ cup or (1 medium-sized) onion (- finely chopped)
- 10 to 12 curry leaves
- 1 green chili (- chopped)
- 1 teaspoon ginger garlic paste (- 1 inch ginger + 3 to 4 medium garlic cloves crushed to a paste in a mortar)
- 1 to 1.25 cups or (2 medium-sized) tomatoes (- finely chopped)
- ¼ teaspoon red chili powder (or cayenne pepper)
- ¼ teaspoon turmeric powder
- 1 pinch of asafoetida ((hing))
- 2 cups water (- for pressure cooking)
- salt (as required)
- 1 to 2 tablespoons coriander leaves (- chopped)

Instructions
1. [Soaking arhar dal] Pick and rinse arhar dal a couple of times in fresh water. Then soak the arhar dal (pigeon pea lentils) in fresh water for 15 to 20 minutes.
2. [Soaking arhar dal] Later drain all the water from the dal and keep the arhar dal aside.
3. [Cooking lentils, tomatoes, spices] Heat oil or ghee in a stovetop pressure cooker.
4. [Cooking lentils, tomatoes, spices] Add the mustard seeds first and let them crackle on low to medium-low heat.
5. [Cooking lentils, tomatoes, spices] Next add the cumin seeds and let them splutter.
6. [Cooking lentils, tomatoes, spices] Add the finely chopped onions, curry leaves and chopped green chilies. Sauté the onions stirring often on low to medium-low heat till they soften and turn translucent.
7. [Cooking lentils, tomatoes, spices] Add the ginger-garlic paste and saute for a few seconds on a low to medium-low heat or until their raw aroma goes away.
8. [Cooking lentils, tomatoes, spices] Next add the finely chopped tomatoes, red chili powder, turmeric powder, asafoetida (hing) and salt as required.
9. [Cooking lentils, tomatoes, spices] Saute for 2 to 3 minutes on a medium-low to medium heat.
10. [Cooking lentils, tomatoes, spices] Add the lentils and water. Stir and mix well.
11. [Making tomato pappu] Close and seal the cooker tightly with its lid. Pressure cook on high heat for 7 to 8 whistles (about 9 to 10 minutes) or until the lentils are softened and cooked completely. Timing to cook dal will depend upon the quality of dal, size of pressure cooker and intensity of heat.
12. [Making tomato pappu] When the pressure drops naturally in the cooker, then only remove the lid.
13. [Making tomato pappu] Mash the dal lightly. If the consistency is thick then add water as required to get a medium consistency in the dal. Stir and mix well.
14. [Making tomato pappu] Simmer the tomato dal for 5 to 6 minutes on a low to medium-low heat till you get a dal which is neither thin nor thick but having a medium consistency.
15. [Making tomato pappu] Once you get the right consistency, check the taste and add more salt if required.
16. [Making tomato pappu] Garnish with chopped coriander leaves.
17. [Making tomato pappu] Serve Tomato Pappu hot or warm with steamed rice, avakaya or preferred mango pickle and vegetable stir-fry.
18. [Making tomato pappu] While serving you can add a bit of ghee.