Everyday dal · serves 4
Tomato Pappu (Andhra Tomato Dal)
టమాటో పప్పు · टमाटर दाल · टमाटा-दालम् · Tomato Pappu · Tamatar Dal
Tomato pappu is the everyday dal of Andhra homes: toor dal (kandi pappu) cooked soft with tomatoes and green chillies, mashed smooth and finished with a garlic tempering. It is cooked most days of the week and eaten with hot rice, a spoon of ghee and an appadam or a pickle on the side.
Our turmeric powder goes into the cooker with the dal and gives it a deep yellow colour. Sannam chilli powder adds a red tinge and a steady, medium heat that sits behind the sour tomato. This recipe serves 4.
- Prep10 min
- Cook25 min
- Total40 min
- Serves4
Total includes letting the cooker release its steam.
In short
Pressure-cook toor dal with tomatoes, green chillies and turmeric powder, mash it with Sannam chilli powder and salt, and finish with a garlic and mustard tempering.
కందిపప్పును టమాటో, పచ్చిమిర్చి, పసుపుతో కుక్కర్లో ఉడికించి, మెదిపి కారం, ఉప్పు వేయండి. ఆవాలు, జీలకర్ర, వెల్లుల్లి, కరివేపాకుతో తాలింపు పెట్టండి. టమాటోలు అంత పుల్లగా లేకపోతే ఒక చెంచా చింతపండు రసం కలపండి; కారం ఎక్కువ కావాలంటే 2 చెంచాల వరకు వేయండి.
अरहर दाल को टमाटर, हरी मिर्च और हल्दी के साथ कुकर में पकाएँ, घोटकर लाल मिर्च पाउडर और नमक मिलाएँ। राई, जीरा, लहसुन और करी पत्ते का तड़का लगाएँ। टमाटर कम खट्टे हों तो थोड़ा सा इमली का पानी मिला लें, दाल का स्वाद और खिल जाता है।
Ingredients serves 4
For the dal
- ¾ cup toor dal kandi pappu, about 150 g
- 3 tomatoes chopped, about 300 g
- 3 green chillies slit
- 1 small onion chopped (optional)
- ½ tsp turmeric powder goes in the cooker
- 1 tsp Sannam chilli powder goes in after mashing; up to 2 tsp for more heat
- 2½ cups water plus ½ cup to adjust
- 1 tsp salt or to taste
- 1 tbsp tamarind water (optional) if the tomatoes are not very sour
- 2 tbsp chopped coriander leaves
For the tempering (tiragamata)
- 2 tbsp ghee or oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 6 garlic cloves lightly crushed
- 2 dry red chillies broken
- 1 sprig curry leaves
- a pinch of hing asafoetida
Method
- Wash the toor dal in 2–3 changes of water and drain it.
- Put the dal in a pressure cooker with the tomatoes, green chillies, onion and 2½ cups of water.
- Pressure-cook the dal with the tomatoes, green chillies and turmeric powder for 4 whistles. Stir the turmeric powder into the water before closing the lid, then cook on medium heat.
- Let the pressure drop on its own, about 10 minutes. The dal is done when a grain mashes completely between two fingers.
- Mash well; add the chilli powder and salt. Use a wooden masher (pappu gutti) or the back of a ladle and mash while the dal is still hot, until the tomatoes and dal turn into one smooth mix.
- Simmer 5 minutes with a splash of water. Add up to ½ cup water for a pouring consistency, and the tamarind water if using, and keep the heat on low so it does not catch.
- Taste for salt and sourness, then stir in the coriander leaves and switch off.
- Heat the ghee in a small pan on medium heat and add the mustard seeds; let them splutter.
- Fry mustard, cumin, garlic and curry leaves in the ghee; pour over. Add the cumin, garlic and dry red chillies after the mustard and fry until the garlic turns golden, then add the curry leaves and hing, and pour the sizzling tempering over the dal.
- Cover for 2 minutes so the tempering flavours the dal, then stir and serve hot.
Tips
- Mash the dal while it is hot for a smooth pappu. Once it cools, the grains set and stay lumpy.
- Sannam chilli powder is medium-hot. Start with 1 tsp; go up to 2 tsp for a spicier pappu.
- Ripe, sour country tomatoes (natu tomatoes) give the best flavour; with mild hybrid tomatoes add the tamarind water.
- Let the garlic turn golden in the tempering before the curry leaves go in; pale garlic tastes raw.
Variations
- Teja chilli powder: for a hotter pappu, use ½ tsp Teja chilli powder in place of the Sannam. Teja is very hot, so do not go over 1 tsp.
- Palakura tomato pappu: add 2 cups chopped spinach to the dal after mashing and simmer 5 minutes.
- Pesarapappu: make it with yellow moong dal and cook for 2 whistles only.
Serving
Serve hot with steamed rice, a spoon of ghee and an appadam or avakaya on the side. It also goes well with chapati.
Storage
Keep leftovers covered in the fridge and eat within 2 days. The dal thickens when chilled; add a little hot water and heat through before serving.
Questions
How many whistles for toor dal in a pressure cooker?
About 4 whistles on medium heat, then let the pressure drop on its own. Older dal or dal that was not washed well may need 5.
What is the difference between tomato pappu and sambar?
Tomato pappu is a thick, mashed dal with a simple tempering and no sambar powder or vegetables. Sambar is thinner, uses tamarind, vegetables and a roasted spice powder.
Can I make tomato pappu without a pressure cooker?
Yes. Soak the dal for 30 minutes and cook it in a covered pot with 3½ cups of water for about 40–45 minutes, stirring now and then, until it mashes easily.
Why is my tomato pappu too sour?
Some tomatoes are very sour. Simmer the dal a few more minutes and stir in a pinch of jaggery or a spoon of extra mashed dal to balance it.
