Tomato Pappu
A comforting Andhra-style lentil dish where toor dal cooks down with juicy tomatoes, green chili, and a light tempering. It is tangy, gently spiced, and perfect with hot rice for an everyday home-style meal.
For 4 servings
- prep · ~5 min
Prepare the dal and vegetables.
1.Rinse the toor dal well until the water runs mostly clear.2.Chop the tomato and onion.3.Slit the green chili and lightly crush the garlic cloves. - pressure cook · ~15 min
Pressure cook the dal with tomato.
1.Add toor dal, tomato, onion, green chili, turmeric powder, salt, and water to a pressure cooker.2.Mix once and close the lid.3.Cook on medium heat for 4 whistles until the dal turns soft.TIPLet the pressure drop naturally so the dal finishes cooking gently and the tomatoes melt into it. - mix · ~3 min
Mash and adjust the pappu.
Open the cooker and mash the dal and tomatoes lightly with a ladle until creamy but not fully smooth. Add a splash of water if needed to reach a loose, pourable consistency.
- temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, garlic, dried red chili, and curry leaves.4.Cook for 30 to 40 seconds until fragrant.TIPKeep the heat medium so the garlic and red chili flavor the oil without turning bitter. - assemble · ~2 min
Pour the tempering over the dal.
Add the hot tempering to the cooked dal and mix well. Simmer for 2 minutes so the flavors come together.
- garnish
Garnish with cilantro.
- serve
Serve hot with rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the pressure release naturally; quick release can leave the toor dal slightly grainy.
- 2Mash only lightly after cooking so the pappu stays creamy with some texture, not pasty.
- 3If the tomatoes are very tart, simmer the dal an extra minute or two after mashing to round out the acidity.
- 4Add the tempering while it is sizzling hot so the garlic-curry leaf aroma blooms through the whole pot.
- 5Keep the final consistency a little loose; Tomato Pappu thickens quickly as it sits.
- 6For next-day serving, reheat with a splash of hot water and check salt before serving with rice.
Adapt it for your goals.
No-onion
Skip the onion for a simpler temple-style version; the tomato and garlic still keep the pappu flavorful.
spicierSpicier
Add one extra green chili or a pinch of red chili powder if you prefer a sharper Andhra-style heat.
veganVegan
This recipe is already vegan as written, making it an easy plant-based dal for everyday meals.
garlic freeGarlic-free
Leave out the garlic in the tempering for a lighter flavor while keeping the mustard, cumin, and curry leaves.
Why this is on our healthy list.
Good Plant Protein Base
Toor dal provides plant protein and makes this pappu filling and suitable for a balanced everyday meal.
Fiber-Rich Comfort Food
The lentils, tomatoes, and onion contribute fiber, which supports satiety and makes the dish hearty.
Tomato and Turmeric Benefits
Tomatoes and turmeric add antioxidants and color while building the dish's signature tangy, earthy flavor.
Frequently asked questions
Yes. Cook the rinsed toor dal with the tomatoes, onion, chili, turmeric, salt, and water in a pot until the dal is completely soft, then mash and finish with the tempering.
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