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A classic Andhra comfort food where tangy tomatoes are cooked with creamy toor dal. This simple, hearty lentil curry is tempered with mustard seeds and garlic, perfect with hot rice and ghee.
For 4 servings
Pressure Cook the Dal and Tomatoes
Mash and Season the Cooked Dal
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A classic Andhra comfort food where tangy tomatoes are cooked with creamy toor dal. This simple, hearty lentil curry is tempered with mustard seeds and garlic, perfect with hot rice and ghee.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 268.12 calories per serving with 11.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka/Popu)
Combine and Serve
Add 2 cups of chopped spinach along with the tomatoes and dal before pressure cooking for a nutritious green twist.
Substitute tomatoes with 1.5 cups of peeled and chopped bottle gourd for a milder, different flavor profile.
Use a mix of toor dal and moong dal (half cup each) for a different texture and flavor.
Increase the number of green chillies to 4-5 and add an extra dried red chilli to the tempering for more heat.
Toor dal is an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function, making it a great choice for vegetarians and vegans.
Cooked tomatoes are rich in lycopene, a powerful antioxidant linked to a reduced risk of heart disease and certain types of cancer.
The high fiber content from the lentils helps regulate bowel movements and promotes a healthy gut microbiome. Spices like hing (asafoetida) are traditionally used to prevent bloating and aid digestion.
The combination of tomatoes (Vitamin C), garlic (allicin), and turmeric (curcumin) provides a powerful boost to the immune system with their anti-inflammatory and antimicrobial properties.
One serving of Tomato Pappu (approximately 1 cup or 310g) contains around 280-320 calories, primarily from the lentils and ghee. This does not include rice or other accompaniments.
Yes, Tomato Pappu is very healthy. It's an excellent source of plant-based protein and dietary fiber from toor dal, which aids digestion and promotes satiety. Tomatoes provide vitamins A and C, and the antioxidant lycopene. Spices like turmeric and garlic have anti-inflammatory properties.
To make this recipe vegan, simply replace the ghee with a neutral vegetable oil, coconut oil, or sesame oil for the tempering. The rest of the ingredients are already plant-based.
Absolutely. You can cook the dal in a heavy-bottomed pot. It will take longer, about 45-60 minutes, for the dal to become completely soft. Add the tomatoes and other ingredients and cook until everything is mushy, then proceed with the recipe.
Leftover Tomato Pappu can be stored in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling; you may need to add a little hot water while reheating to adjust the consistency.
The tanginess depends on the tomatoes. If it's not tangy enough, you can add 1-2 teaspoons of tamarind paste or a squeeze of fresh lemon juice after cooking. Mix well and simmer for a minute.