Tomato Pappu is a tangy, flavorful Andhra-style dal made with toor dal (split pigeon peas), ripe tomatoes, and aromatic tempering. This hearty dish is a staple in Andhra Pradesh households, offering a perfect balance of tanginess and warmth, making it an ideal accompaniment to steamed rice or rotis.
Jump to:
Ingredients to make Dal
To make the perfect Tomato Pappu, you’ll need:
- Toor Dal (Split Pigeon Peas): The creamy base of the dish, packed with protein.
- Tomatoes: Ripe and juicy, they bring a tangy flavor to the dal.
- Tamarind: Adds an authentic sourness that elevates the dish.
- Green Chilies: For a touch of heat.
- Turmeric: Enhances color and brings earthy warmth.
- Tempering Seeds: Aromatic and flavorful.
See recipe card for quantities.
Instructions
This is the perfect way to cook dal:
- Rinse toor dal
- Add tomatoes, green chilies, tamarind, turmeric, and salt.
- Add water.
- Pressure cook the dal until 5-8 whistles and mash slightly for a creamy texture.
- Temper the Dal: Heat oil or ghee in a small pan. Add mustard seeds, urad dal, cumin seeds, dry red chilies, curry leaves, and garlic.
- Pour the tempering over the dal.
Tips
- Soak the Dal: Soak toor dal for 30 minutes before cooking to reduce cooking time and ensure a creamy texture.
- Adjust Tanginess: Balance the sourness by adjusting the quantity of tamarind pulp to suit your taste.
- Consistency Matters: Add water gradually to achieve your desired dal consistency—thicker for rotis and slightly runnier for rice.
- Fresh Tempering: Prepare the tempering just before serving for the best aroma and flavor.
- Use Ripe Tomatoes: Juicy, ripe tomatoes bring out the authentic tangy flavor of the dish.
Substitutions
You can tweak Tomato Pappu to suit your preferences or ingredients on hand:
- Toor Dal: Replace with moong dal or masoor dal for a slightly different texture and taste. You can also mix various dal to make pappu.
- Tamarind: Use lemon juice as a quick substitute for the tangy flavor. Add it after cooking to maintain the fresh taste.
- Green Chilies: Swap with red chili powder for a more uniform heat level.
- Oil/Ghee: Use coconut oil for a mild, nutty flavor or sunflower oil for a neutral base.
- Garlic: Skip if you prefer a no-garlic version, or substitute with asafoetida (hing) for a traditional touch.
Variations
Here are a few ways to make Tomato Pappu even more interesting:
- Vegetable Additions: Add diced vegetables like bottle gourd, spinach, or drumstick for extra nutrition.
- Spicy Pappu: Add crushed black pepper or a pinch of garam masala for a spicy kick.
- No Tamarind: Skip tamarind and instead use tomatoes as the sole tangy component for a milder flavor.
- Creamy Twist: Stir in a spoonful of coconut milk or yogurt for a creamier, richer dal.
- Raw Mango Pappu: Swap tamarind with raw mango pieces for a seasonal, tangy variation.
Equipment
You don’t need much to prepare this comforting dish:
- Pressure Cooker: Essential for quickly cooking toor dal until soft and creamy.
- Mixing Bowl: For soaking the dal and combining the tamarind pulp
- Small Tempering Pan: For preparing the aromatic tempering.
- Wooden Smasher: For lightly smashing dal after pressure cooking.
Storage
Tomato Pappu can be stored and reheated easily, making it a great dish for meal prep:
- Tempering Tip: If freezing, prepare the tempering fresh and add it after reheating for the best flavor.
- Refrigeration: Store the cooked dal in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stove or in the microwave, adding a splash of water to restore the desired consistency.
- Freezing: You can freeze Tomato Pappu for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.
Top Tip
To enhance the flavor of Tomato Pappu, use a mix of ripe tomatoes and tamarind for the perfect balance of tanginess. For the best aroma, prepare the tempering fresh just before serving and pour it over the steaming hot dal.
Nutrition
One serving of Tomato Pappu, which is 1 cup (~110 g of cooked dal), contains 158 calories with 7g of protein, 3g of fiber and 26g of carbs.
FAQ
Yes, you can cook the dal in a regular pot, but it will take longer. Soaking the dal beforehand will help speed up the process.
Make sure the dal is cooked thoroughly until soft. You can mash it slightly with a ladle after cooking to achieve a creamier texture. You can add water to get the right consistency after pressure cooking.
Yes, you can skip tamarind and rely on the tomatoes for tanginess, or use a splash of lemon juice or cranberries as an alternative.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Tomato Pappu
Equipment
- 1 Pressure Cooker
- 1 Wooden Smasher
Ingredients
For Pressure Cooking
- 1 Cup Toor Dal Split Pigeon Peas: 1 cup, rinsed (~210 g)
- 2 medium Tomatoes chopped
- 2 teaspoon Tamarind 1 small lemon-sized ball or 2 teaspoon tamarind paste
- 8 green chilies slit
- ½ teaspoon turmeric powder
- 2 cups Water
- 2 teaspoon Salt adjust to taste
For Tempering:
- 1 tablespoon Ghee or oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 2 dry red chilies broken into pieces
- 4 cloves Garlic finely chopped
- 8 curry leaves
- ¼ teaspoon Asafoetida A pinch
For Garnish:
- 1 tablespoon Coriander Leaves finely chopped (optional)
Instructions
- Wash 1 Cup Toor Dal in water.
Cook the Dal:
- Add toor dal, 2 medium Tomatoes, 2 teaspoon Tamarind, 8 green chilies, ½ teaspoon turmeric powder, 2 teaspoon Salt, and 2 cups Water to a pressure cooker.
- Pressure cook on medium heat for 5-8 whistles or until the dal is soft and mushy.
- Mash and Adjust Consistency:
- Once the pressure releases, open the cooker and mash the dal lightly with a wooden smasher. Add more water if needed to adjust the consistency.
Prepare the Tempering:
- Heat 1 tablespoon Ghee in a small pan.
- Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ½ teaspoon Urad Dal, and 1 teaspoon Chana Dal. Let them splutter.
- Add 4 cloves Garlic. Saute until fragrant and the garlic turns golden.
- Add 2 dry red chilies and 8 curry leaves until fried.
- Add ¼ teaspoon Asafoetida and turn off the stove.
Combine and Simmer:
- Pour the tempering into the cooked dal. Add salt to taste and mix well.
- Simmer for 5 minutes to let the flavors meld.
Serve Hot:
- Garnish with 1 tablespoon Coriander Leaves if desired and serve hot with steamed rice, ghee, and a side of pickle or papad.
Leave a Reply