South Indian · serves 2

Tomato Pappu

Andhra tomato dal. Sharper and more tomato-forward than a north Indian dal.

30 min Easy Vegetarian

Ingredients

  • 1 cup toor dal
  • 5 tomatoes, chopped
  • 1 onion
  • 4 green chillies, slit
  • 1 tsp mustard seeds
  • 1 tsp cumin
  • 1 tbsp chana dal
  • 20 curry leaves
  • 3 dried red chillies
  • 6 garlic cloves
  • 1/2 tsp turmeric
  • Hing
  • 3 tbsp oil

Method

  1. Pressure cook the dal with the tomatoes, onion, green chillies, turmeric and salt all together — 4 whistles. Cooking the tomatoes with the dal is the whole point.
  2. Mash roughly with the back of a ladle. Some texture is right.
  3. Tadka: mustard seeds, cumin, chana dal, garlic, red chillies, curry leaves and hing in oil.
  4. Pour over the dal and cover for a minute.
  5. Simmer 5 minutes, thinning with hot water.
  6. Rice, ghee and a papad.

Questions people ask about Tomato Pappu

How long does Tomato Pappu take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Tomato Pappu?

Pressure cook the dal with the tomatoes, onion, green chillies, turmeric and salt all together — 4 whistles. Cooking the tomatoes with the dal is the whole point.

What can I use instead of tomato in Tomato Pappu?

Use canned chopped tomatoes, roughly 1 can per 4 fresh. Add a pinch of sugar to offset the acidity.

Can I make Tomato Pappu ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Tomato Pappu vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need a pressure cooker for Tomato Pappu?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Tomato Pappu?

Rice, ghee and a papad. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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Read more on the technique

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