Tomato Pappu aka tomato dal, is one of favorite dals! As with most South Indian lentil-based dals, toor dal (split pigeon peas) is the lentil used in this recipe. This simple, flavorful dal is best enjoyed with steamed rice and organic ghee, or with hot parathas.
Cooking Dal
Generally, dal is pressure-cooked first, and any tempering is done later, in a pan. This is the process I like to follow, as it brings in the most authentic flavor. The main reason is that cooking temperature of lentils and vegetables is different. Pressure cooking vegetables with dal would make the veggies mushy and could also impact some nutrition. Especially more so in case of leafy vegetables.
Andhra Tomato Pappu
Andhra is a region in South India, originally a state, Andhra Pradesh. Around a decade ago the state split into two, one goes by the name of Telangana and the other retained the name of Andhra Pradesh. This dal takes inspiration from the Andhra region, where my family hails from. It is also a traditional family recipe which I picked up from my mom and not made a single change to it. The flavors are so perfect, the dish so nutritious, it doesn’t need any change! I even cook the lentils and tomatoes together like my mom does, so the flavor of tomato completely seeps into the recipe.
Check out our delicious lentil based recipes here:
- Sambar
- Dal Makhni
- Cucumber Dal
- Delicious Dal Tadka!
- Tomato Fenugreek Dal
- Instant Pot Moringa Leaf Dal
- Yellow Mung Detox Soup
- Rainbow Chard Lentil Stew
- Opo Squash Yellow Mung Curry
- Mamidikaya Pappu- Raw Mango Dal
- Cabbage Kootu: Cabbage & Lentil Stew
- South Indian Palak Dal – Spinach & Lentils Stew
Toor dal is an excellent source of nutrients and plant protein, and also contains dietary fiber. Toor dal contains folic acid, an important vitamin for all women, especially those planning to become pregnant. Tomatoes are a major dietary source of antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K. This recipe gives you the best of both ingredients and cooked in a way that all key nutrients are retained.
Do you love our posts and recipes? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest, Instagram, YouTube & Tumblr for healthy, easy and delicious recipes and lifestyle tips.
*There could be affiliate links in this blog. As an Amazon Associate, we earn from qualifying purchases.
Andhra Tomato Pappu - Delicious Tomato Lentil Dal
Equipment
Ingredients
- 1/4 Pound Tomato - Large pieces
- 1/3 Cup Toor Dal - (Split pigeon peas)
- 6 Leaves Curry Leaves
- 1 Chili Green Chili Pepper - Slit in half
- 1/2 Chili Dry Red Chili
- 1/2 Teaspoon Mustard Seeds
- 1 Teaspoon Urad Dal
- 1 Teaspoon Cumin Seeds
- 1 Clove Garlic - Fine Cut
- 1 Teaspoon Methi Powder - (Ground fenugreek seeds)
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Sea Salt - Or to taste
- 1 Teaspoon Coconut Oil - Extra virgin
- 1/2 Teaspoon Cilantro - Fresh chopped
Instructions
- Cook toor dal and tomato together (15 minutes/high pressure) and mash it with a spoon or the back of a ladle into a paste.
- Get all ingredients together- pressure cooked tomato and toor dal, seasoning ingredients (garlic, curry leaves, urad dhal, curry leaves, green and red chili peppers, mustard and cumin seeds, turmeric powder) methi powder, fine cut cilantro and salt.
- Heat oil in a pan (or in Instant Pot, setting on 'Saute' mode) . Add garlic and saute until golden brown. Add rest of the seasoning seasoning ingredients and fenugreek powder. Stir for a minute on medium flame.
- Add the pressure cooked toor dal and tomato, salt, and continue cooking for about 5 minutes or until contents come to a simmer.
- Add cilantro and stir well (or garnish with cilantro after transferring to a serving dish and mix well before serving)
- Serve hot with steamed brown rice, organic ghee, vegetable and pickles for a wholesome Andhra meal.
Hello
can you kindly mention the serving portion in grams please
Hi Vinay, thanks for checking in. 1 cup is roughly equivalent to 200 grams, so 1/3rd cup is about 65 grams. You can use this conversion site to calculate: https://www.convertunits.com/from/cups/to/grams
Hope this helps.
Hey hai
2 serving is 129 cal can u plz mention how much is 1 serving in grams
Hi Adithya, the quantities mentioned in the recipe are for 2 servings, but each serving of this dal gives you 129 calories of energy. 1 cup is roughly equivalent to 200 grams, so 1/3rd cup is about 65 grams. You can use this conversion site to calculate: https://www.convertunits.com/from/cups/to/grams
Thanks for reply can you plz mention 1 serving in grams
1/3 US cup of dry lentils weighs 66.6 grams. So, this recipe is for 2 servings. Therefore, one serving of this Dal is about 33.3 grams. Thanks.
Tried this recipe and absolutely loved it! Goes with roti and rice both. Thank you!
Keerthana, thanks so much for your comment. Glad this recipe turned out great for you!