Andhra tomato pappu is a comforting dal made with lentils, ripe tomatoes and a simple tempering. It is tangy, hearty and delicious with steamed rice, a little ghee and a vegetable side dish.
What Is Tomato Pappu?
“Pappu” means dal in Telugu. In this home-style Andhra version, tomatoes cook with toor dal until soft, then the dal is mashed and finished with a fragrant mustard, cumin, garlic and chilli tempering. Adjust the tomato quantity to make it more or less tangy.
Ingredients
- 1 cup toor dal (split pigeon peas)
- 2 medium ripe tomatoes, chopped
- ¼ teaspoon turmeric
- 2–3 cups water, as needed
- Salt to taste
- 1 small lemon-sized piece of tamarind (optional, for extra tang)
- 1–2 green chillies, slit
For the tempering
- 1–2 teaspoons oil or ghee
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 3 garlic cloves, lightly crushed
- 1 dried red chilli
- A pinch of asafoetida (optional)
- 8–10 curry leaves
How to Make Andhra Tomato Pappu
1. Wash the dal
Rinse the toor dal several times until the water is mostly clear. Add it to a pressure cooker with tomatoes, turmeric, green chillies and water.
2. Cook until soft
Pressure-cook until the dal is completely soft, following your cooker’s instructions. Allow the pressure to release safely. If cooking in a saucepan, simmer covered and add water as needed until the lentils mash easily.
3. Mash and season
Mash the cooked dal and tomatoes together. Add salt and enough hot water to reach your preferred consistency. If using tamarind, add a small amount of its strained extract and simmer for 3–5 minutes.
4. Make the tempering
Heat oil or ghee in a small pan. Add mustard seeds and let them pop, then add cumin, garlic, dried red chilli, asafoetida and curry leaves. Pour the tempering over the dal and simmer for another minute.
Tips for Tasty Tomato Dal
- Use ripe tomatoes for a balanced tangy flavour.
- Mash the dal well for a creamy, homestyle texture.
- Add tamarind only after tasting; tomatoes may already provide enough tang.
- For a thinner dal to serve with rice, add hot water a little at a time.
What to Serve with Tomato Pappu
Serve hot with steamed rice, a spoon of ghee if desired, and sides such as cabbage poriyal, beans fry, papad or pickle. It also works as a simple soup-like dal with chapati.
Frequently Asked Questions
Can I make tomato pappu without a pressure cooker?
Yes. Simmer the washed dal, tomatoes, turmeric and water in a covered pot until completely tender. This takes longer, so check the water level occasionally.
Can I use moong dal instead of toor dal?
Yes, moong dal cooks faster and gives a lighter texture. The flavour will be slightly different from traditional toor dal pappu.
How should I store leftovers?
Cool promptly and refrigerate in a covered container for up to 3 days. Reheat until steaming hot, adding a splash of water if the dal has thickened.