Tomato Pappu | Andhra Style Tomato Dal

Learn how to make Andhra Style Tomato Pappu recipe with step by step pictures. Easy Pressure Cooker Tomato Dal recipe, best with hot rice and ghee!

Pappu is one of my most favorite and the best comfort foods. When I am felling down or not so well, all I need is a small cup of Mudda Pappu – it is one of the simplest yet most comforting and tastiest foods available. Making Mudda Pappu is quite simple. Cook Toor/Tuvar dal in a pressure cooker with enough water for 3 whistles. Add salt to taste and viola! Its ready! With hot rice and ghee on top, it tastes oh-so-heavenly. To make it further better, a spoonful of Avakaya pickle on the side takes it to another level. In fact, any andhra meals would be incomplete without Pappu/Dal. There are different varieties of Pappu we make and every household would have their own versions of it.

Today, I am posting one of my favorite Pappu recipes – Tomato Pappu. Unlike the Muddha Pappu, this is a spicier version with tanginess from ripe tomatoes cooked along with the Toor/Tuvar Dal. Again, this is super easy to make and tastes wonderful with hot rice and ghee. Authentically, any Pappu is served with Oora Mirapakayalu/Mor MoLaga/ Yogurt Soaked Chillies. If not that, anything crunchy would go really well too.

How to Make Andhra Style Tomato Pappu Recipe

Andhra Style Tomato Pappu

Ramya

Learn how to make Andhra Style Tomato Pappu recipe with step by step pictures. Easy Pressure Cooker Tomato Dal recipe, best with hot rice and ghee!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Side Dishes

Cuisine Andhra Cuisine

Servings 2 people

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ ⅓ cup Toor/Tuvar Dal
• ▢ 2 Large Ripe Tomatoes
• ▢ 1-2 Green Chillies
• ▢ 1 teaspoon Red Chilli Powder
• ▢ ¼ teaspoon Turmeric Powder
• ▢ 1 teaspoon Oil
• ▢ ½ teaspoon Mustard Seeds
• ▢ ½ teaspoon Cumin Seeds
• ▢ 1 Dried Red Chilli
• ▢ ¼ teaspoon Asafoetida/Hing
• ▢ A Few Fresh Curry Leaves a few
• ▢ Salt as required
• ▢ Water as required

COOK MODEPrevent your screen from going dark

Instructions

 

• In a pressure cooker, add washed toor/tuvar dal along with diced tomatoes and green chilly (cut in half). Add enough water so that everything is covered. Pressure cook it for 3 – 4 whistles.
• After the pressure has dropped, open the lid of the pressure cooker and mix the dal/pappu well. The tomatoes would be cooked and the dal – neither too pasty/mushy nor too grainy. Add salt, red chilli powder and turmeric powder. Mix well.
• Let this mixture be on slow boil. Add some water if it’s too thick.
• In a small pan, heat oil. Add mustard and cumin seeds along with the dried red chilli (cut in half). As the mustard and cumin splutter, add asafoetida and curry leaves. Fry for ten more seconds. Add the tempering to the boiling pappu/dal. Remove it from heat.
• Serve hot with rice and ghee/clarified butter on top. Any vegetable side dish would be apt along with some fryumps or oora mirapakalayu.

Notes

• If you don’t want a spicier version, you can skip green chilly.
• Instead of adding red chilli powder, sambar powder can be added as well.
• Adjust the spice levels as per your preference.

Keyword Side Dishes for Rice

InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!

YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

Andhra Style Tomato Dal with Step by Step Pictures

1. In a pressure cooker, add washed toor/tuvar dal along with diced tomatoes and green chilly (cut in half). Add enough water so that everything is covered. Pressure cook it for 3 – 4 whistles.

2. After the pressure has dropped, open the lid of the pressure cooker and mix the dal/pappu well. The tomatoes would be cooked and the dal – neither too pasty/mushy nor too grainy. Add salt, red chilli powder and turmeric powder. Mix well.

3. Let this mixture be on slow boil. Add some water if it’s too thick.

4. In a small pan, heat oil. Add mustard and cumin seeds along with the dried red chilli (cut in half). As the mustard and cumin splutter, add asafoetida and curry leaves. Fry for ten more seconds. Add the tempering to the boiling pappu/dal. Remove it from heat.

5. Serve hot with rice and ghee/clarified butter on top. Any vegetable side dish would be apt along with some fryumps or oora mirapakalayu.

Recipe Notes

• If you don’t want a spicier version, you can skip green chilly.
• Instead of adding red chilli powder, sambar powder can be added as well.
• Adjust the spice levels as per your preference.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂