Andhra tomato pappu is a comforting everyday dal made with lentils and tangy tomatoes. Serve it hot with steamed rice, a little ghee and a vegetable side for a simple home-style meal.
Ingredients
- ½ cup toor dal (pigeon pea lentils)
- 2 medium tomatoes, chopped
- 1 small onion, chopped (optional)
- 2 green chillies, slit
- ¼ tsp turmeric
- Salt, to taste
- 2–3 cups water, as needed
For tempering
- 1 tsp oil or ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 dried red chilli
- 6–8 curry leaves
- A pinch of asafoetida (optional)
How to make Andhra tomato pappu
- Rinse the toor dal until the water runs mostly clear.
- Add dal, tomatoes, green chillies, turmeric and water to a pressure cooker. Cook until the dal is soft, following your cooker’s instructions. Let the pressure release safely.
- Mash the cooked dal and tomatoes. Add salt and extra hot water if you prefer a thinner consistency.
- Heat oil or ghee in a small pan. Add mustard seeds and let them pop, then add cumin, dried red chilli, curry leaves and asafoetida.
- Pour the tempering over the dal and simmer for 3–5 minutes. Taste and adjust salt.
Serving suggestions
Serve with hot rice, ghee, papad or a simple stir-fried vegetable. It also pairs well with chapati when made slightly thicker.
Tips for tasty tomato pappu
- Use ripe tomatoes for a naturally tangy flavour.
- Mash the dal well for a creamy texture.
- Add tamarind only if you want extra sourness; tomatoes may be enough.
- Refrigerate leftovers promptly in a covered container and use within 3 days.
Frequently asked questions
Can I make tomato pappu without a pressure cooker?
Yes. Simmer the dal in a covered pot with enough water until soft, adding more water as needed.
Can I use moong dal?
Yes. Moong dal cooks faster and gives a milder flavour than toor dal.
This simple Andhra tomato pappu is easy to customise with the spices and consistency your family enjoys.