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Easy Andhra Style Tomato Pappu | Family Recipe from My In-Laws

Tomato Pappu is a dish that holds a special place in Andhra households, and it’s one of my husband’s favorite comfort foods. Although he has been from Bangalore for the past few generations, his ancestral roots are in Andhra Pradesh, where pappu, or dal, is a staple. This particular Tomato Pappu recipe is adapted from my mother-in-law and sister-in-law’s recipes, who have perfected the art of making this simple yet flavorful dish. The best part? Everything goes into the pressure cooker for easy preparation, and it’s finished with a quick and aromatic tadka (tempering).

In Andhra cuisine, pappu is synonymous with dal. It’s an everyday meal enjoyed with rice, ghee, and pickles. Tomato Pappu is one of the most popular variations, known for its tangy flavor from tomatoes and the mild heat from green chillies and spices. It’s not only filling but also rich in protein and nutrients, making it a wholesome dish for families.

Traditionally, pappu is cooked with different vegetables like spinach, bottle gourd, or mango, but Tomato Pappu stands out because of the way tomatoes blend with dal to create a creamy, tangy base. Over time, Tomato Pappu has become a staple in many Indian homes, loved for its simplicity and versatility. You can enjoy it with hot rice, ghee, and your favorite side dishes for a complete meal.

Detailed Ingredient List for Tomato Pappu

For the Dal:

• 1 cup toor dal (split pigeon peas): This is the main ingredient in the pappu, giving the dish its creamy texture and high protein content.
• 1 large onion, chopped: Adds sweetness and depth of flavor to the dal as it cooks down.
• 3 medium or 5 small tomatoes, chopped: Tomatoes are the star of this recipe, providing the tangy base.
• 1-2 green chillies, slit: Adjust based on your preferred spice level. Green chillies add a fresh, mild heat.
• 1 teaspoon turmeric powder: A key spice that adds color and subtle earthiness to the dal.
• Salt to taste: Essential for seasoning the dal to your preference.
• 1 teaspoon ghee: Ghee adds a rich, buttery flavor to the dal, enhancing its overall taste.
• ½ inch tamarind, soaked and diluted in water: Tamarind adds a slight tang and balances the flavors, complementing the tomatoes beautifully.

For the Tadka (Tempering):

• 2 tablespoons oil: You can use any neutral oil, like sunflower or canola, for frying the spices.
• 1 teaspoon cumin seeds: Cumin adds an earthy, warm flavor to the tadka.
• ½ teaspoon mustard seeds: Adds a slight bitterness and depth to the tempering.
• 2-3 dried red chillies: Adds smokiness and a bit of heat.
• 1-2 sprigs curry leaves: Curry leaves infuse the tadka with an aromatic, slightly citrusy flavor.
• 5-6 garlic cloves, sliced: Garlic, when golden-fried, imparts a deep, nutty flavor to the dal.
• 1 teaspoon red chilli powder: This adds a vibrant color and a bit of heat to the tadka.

How to Make Easy Andhra-Style Tomato Pappu

1. Pressure Cook the Dal:

• In a pressure cooker, add toor dal, chopped onion, tomatoes, green chillies, turmeric powder, salt, and ghee.
• Add 500-600 ml water, close the lid, and cook for 2 whistles. After the pressure releases, open the cooker and stir in the tamarind water.
• Let the dal simmer for a few minutes to thicken slightly, and to allow the tamarind to meld with the other flavors.

2. Prepare the Tadka (Tempering):

• In a tadka vessel or small pan, heat 2 tablespoons oil over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add dried red chillies, curry leaves, and sliced garlic.
• Sauté the garlic until it turns golden brown and aromatic. Add red chilli powder for a final burst of flavor and color.

3. Combine and Serve:

• Pour the sizzling tadka over the cooked dal and mix everything together. Let the dal cook for a few more minutes to allow the flavors to meld.
• Serve the Tomato Pappu hot, with a generous spoonful of ghee over steamed rice.

Serving Suggestions

The best way to enjoy Andhra Style Tomato Pappu is with steamed rice and a generous dollop of ghee. The combination of the tangy dal, hot rice, and rich ghee is unbeatable. It can also be paired with side dishes like papad, pickle, or even a simple stir-fried vegetable.

For a more indulgent meal, you can serve it alongside rasam, sambar, or curd. Another popular option in South Indian households is to have it with ghee-coated chapatis or rotis. If you’re in the mood for something lighter, you can even enjoy Tomato Pappu with idli or dosa for breakfast.

Why You’ll Love This Recipe

This Tomato Pappu recipe is perfect for anyone looking for an easy, flavorful, and comforting meal. It’s rich in protein, thanks to the toor dal, and the tomatoes add a lovely tangy kick that complements the creamy dal. The tadka of garlic, cumin, and curry leaves takes this dish to another level, giving it the authentic taste of Andhra cuisine. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and delivers restaurant-quality flavor with minimal effort.

Make this Tomato Pappu part of your weekly meal rotation, and watch how it quickly becomes a favorite at your dining table, just like it has in ours!

You can try my other favourite dals and add them to your weekly meals.