Tomato Pappu recipe, Andhra style Tomato Dal, a universally accepted recipe. Thakkali Pappu is a simple dish we make almost alternate days at home. The creamy texture and the enchanting aroma makes everyone loves.
Whenever we feel like having a simple food, we opt for the menu, Rice, Rasam, Tomato Pappu with a simple veggie fry. Adding a few drops of ghee/clarified butter while serving creates an excellent aroma and taste.
The procedure for this recipe is very simple. Tangier ripen tomatoes are good for the recipe, but it also tastes good if we go with any other variety.
The salt has to be added after the dal is completely cooked. If we add salt before cooking, dal takes a longer time to get cooked.
You may also like another easy to make dal recipe like Mango Pappu.
How to make Tomato pappu
1. To make this recipe we need two ripen tomatoes, 2 tablespoons of chopped onion, a teaspoon of chopped coriander leaves, the teaspoon of chopped curry leaves and a teaspoon of chopped garlic.
2. In the medium-high flame, keep pressure cooker. Add a teaspoon of cooking oil followed by mustard seeds, urad dal and a small pinch of asafoetida. Wait until mustard seeds get splatter.
3. Once you started hearing the crackling sound of mustard seeds, add chopped onion and curry leaves and continue sauteing it. Wait until the onions turn soft and translucent.
4. Add chopped tomatoes when the onions turn tender. Stir and adjust the flame accordingly so that nothing sticks to the bottom, or getting burnt.
5. Add washed and rinsed Toor daal along with the ¾th cup of water. Now add ¼th teaspoon of turmeric powder.
6. Close the lid of the pressure cooker. Cook it in the high flame for two whistles, simmer the flame and continue cooking for another 5 to 7 minutes.
7. Remove the pressure cooker from the stove and keep it aside for 10 minutes to release its pressure by itself. Now remove the lid, add a ¼th cup of water along with half a teaspoon of salt. Use a ladle or wooden spoon mash the dal to make them look creamy in texture.
Serve Tomato Pappu hot with rice.
Other Side dish recipes you may like,
Printable recipe card
Tomato Pappu recipe
Ingredients
Ingredients:
- 2 tablespoon onion chopped
- 8 curry leaves
- 1 tablespoon garlic chopped
- 2 tomato medium size
- ¼ cup toor dal /Split pigeon pea
- ¼ teaspoon turmeric powder
- 1 cup water divided
- 1 stalk cilantro /coriander leaves
Ingredients for Seasoning
- 1 teaspoon vegetable oil
- ½ teaspoon black mustard seeds
- ½ teaspoon urad dal /skinless black gram
- 1 pinch asafoetida
Instructions
- To make this recipe we need two ripen tomatoes, 2 tablespoons of chopped onion, a teaspoon of chopped coriander leaves, the teaspoon of chopped curry leaves and a teaspoon of chopped garlic.
- In the medium-high flame, keep pressure cooker. Add vegetable oil followed by black mustard seeds, urad dal and a small pinch of asafoetida. Wait until mustard seeds get splatter.
- Once you started hearing the crackling sound of mustard seeds, add chopped onion and curry leaves and continue sauteing it. Wait until the onions turn soft and translucent.
- Add chopped tomatoes when the onions turn tender.Stir and adjust the flame accordingly so that nothing sticks to the bottom, or getting burnt.
- Add washed and rinsed Toor daal along with the ¾th cup of water. Now add ¼th teaspoon of turmeric powder.
- Close the lid of the pressure cooker. Cook it in the high flame for two whistles, simmer the flame and continue cooking far another 5 to 7 minutes.
- Remove pressure cooker from the stove and keep it aside for 10 minutes to release its pressure by itself. Now remove the lid, add a ¼th cup of water along with half a teaspoon of a salt. Use ladle or wooden spoon mash the dal to make them look creamy in texture.
- Serve Tomato Pappu hot with rice.
Nutrition
Serving Suggestions For Andhra style Lentils with Tomato:
1. Serve hot with steamed rice, also a good side dish for Roties/Chapathies.
2. Drizzle little ghee/clarified butter while serving makes the dish tastier.
3. It can be had along with Rasam Rice.
Tips and Variations for Tomato Pappu:
1. Salt has to be added to the dal at the end of cooking.
2. Mash the dal immediately after opening the pressure cooker.
3. For the Variations, add mangoes, or other veggies.
Tips for Making in Non-Indian Kitchen:
1. Avoid seasoning, as some of the ingredients, may not be available to you.
2. Nowadays, most of the leading grocery stores carry these basic ingredients, check out Asian Isle in your local store or in Indian Stores.
Liked this Tomato Pappu Recipe? You may also interested in visiting the recipe for making Vermicelli Idlies.
Maha Gadde
Onde of my fav in school days.feeling hungry now