Tomato Dal

Tomato Pappu – Tomato Dal

After a very frequent masala food or restaurant food, what would one love to eat and make the stomach feel satisfied plus happy??? Definitely Tomato Dal. This is definitely true for Andhrites(Southern Indians). Our daily food has Rice, and the best combination with warm rice is for sure any kind of Dal with ghee and some appadam(papad)/uppu mirapakayalu. Slurp! No dish can beat this combination. It’s such a pleasant, warm and satisfying meal. And it’s very simple to make. Follow the recipe and you’ll believe. Happy Cooking!


1 cup Kandi pappu/Tuvar Dal/Yellow Lentils
2 tomatoes medium – chopped into small pieces
1 medium sized Onion – chopped thin, length wise
4 Green chillies – chopped
2 tbsp thick tamarind juice
2 tsp Red chilli powder
1 tsp Dhaniya powder
1/4th tsp Turmeric
Cilantro chopped for garnish
Salt to taste

For Tempering:

2 tbsp oil
1 tsp minapappu/urad dal/Black gram(split)
1/2 tsp Jeelakarra/Jeera/Cumin seeds
1/2 tsp Aavalu/Rai/Mustard seeds
Curry leaves – few
Pinch of Inguva/Hing(Asafoetida)
1 Red chilli torn into 2 pieces
2 Garlic cloves – chopped into 3-4 halves

My Recipe:

1. Wash dal in a bowl with clean water for 3 times.
2. Transfer it to the pressure cooker and add water in 1:2 1/2 ratio(Dal:water). Allow it to soak for 10 mins, add onion,green chillies and then cook for upto 5 whistles.
3. Heat oil in a pan, to prepare the tempering, add black gram first then cumin, then mustard seeds. Allow them to splutter and make sure the black gram turns golden brown.
4. Add curry leaves, red chillies, garlic, turmeric, hing and mix once.
5. Add tomatoes, sprinkle little salt, mix and close the lid. Let it cook until very soft on medium low heat so that, all the liquid that tomato oozes stays in the pan.

6. Once tomato cooks, add red chilli powder, dhaniya powder, tomato juice and mix well.

7. By now, pressure must have released from the cooker. Transfer the Dal into pan, mix very well. Adjust salt and let it cook for atleast 5 mins on medium heat. Garnish it finally with cilantro/coriander leaves.
8. Turn off the flame, let it rest for 2 mins and then serve with Rice and ghee. Serve papads or fried uppu mirapakayalu(flavored dry green chillies) as sides.

Tomato Dal

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