Tomato Pappu Recipe | Andhra Style Tomato Pappu Recipe
Tomato Pappu is one of the famous and vegetarian foods in South India. Andhra people believe kandi pappu or tur dal with tomato is a winning combination. This dish is served as a main course with rice.
Tomato pappu is a traditional South Indian lentil stew made with split pigeon peas (toor dal) and tomatoes. It is a popular dish in Andhra Pradesh and Telangana cuisine, and is often served as a main course with steamed rice, roti, or naan.
To make tomato pappu, the toor dal is cooked with tomatoes, onions, garlic, and a blend of spices until it is soft and creamy. The dish is typically seasoned with cumin seeds, mustard seeds, red chili powder, turmeric, and curry leaves, and may also include tamarind or lemon juice for tanginess.
The cooked dal is then tempered with a mixture of ghee or oil, mustard seeds, cumin seeds, and dried red chili peppers, which are fried until fragrant and then poured over the dal.
Tomato pappu is a nutritious and flavorful dish that is high in protein, fiber, and other essential nutrients. It is a great option for vegetarians and vegans looking for a healthy and satisfying meal, and can be customized with different spices and vegetables to suit individual tastes.
When eaten with ghee you will get dazzling experience. Temper used in this dish is made with an appropriate mixture of spices which give an aromatic and delicious taste. In South India, it is also called as sambar or pappu charu.
Tips for Making perfect Tomato Pappu Recipe:
- Choose the right lentils: you can use toor dal (split pigeon peas) or moong dal (split mung beans). Toor dal is the most common option for this dish, but moong dal works too.
- Soak the lentils: Soaking the lentils for a few hours before cooking them can help them cook faster and more evenly.
- Cook the lentils well: Cook the lentils in plenty of water until they are soft and fully cooked. You can use a pressure cooker to speed up the process.
- Use fresh tomatoes: Ripe, juicy tomatoes are the key ingredient in tomato pappu. Use fresh tomatoes for the best flavor.
- Temper the spices: The tempering or tadka is a crucial step in making tomato pappu. Heat oil or ghee in a pan, and add mustard seeds, cumin seeds, dried red chili, garlic, and curry leaves. Cook until the mustard seeds start to pop and the garlic is lightly browned, then pour the mixture into the cooked dal.
- Add tamarind or lemon juice: A little tamarind or lemon juice can enhance the tangy flavor of tomato pappu.
- Adjust the consistency: pappu should be a thick, stew-like consistency. Add more water if it is too thick, or cook it down if it is too thin.
- Serve with rice: Our recipe is typically served with steamed rice and a side dish of vegetables.
Tomato Pappu Recipe, How to Make Tomato Pappu Recipe Andhra Style
Ingredients
- Toor Dal / kandipappu – 100 gms
- Tomato – ¼ kg
- Tamarind – Lemon ball size 1
- Salt – 1 tsp
- Turmeric powder – 1 pinch
For the popu/tadka
- Garlic cloves – 5
- Red mirchi – 1
- Curry leaves – 1 spring
- Mustard seeds – ½ tsp
- Fenugreek seeds – ½ tsp
- Mirchi powder – ½ tsp
- asafoetida powder – ½ tsp
- Oil – 2 tsp
Instructions
How to Make Tomato Pappu Recipe:
- Wash dal, add ¼ liter water and boil in a separate vessel
- After dal gets boiled add tomatoes and boil for a while and later add tamarind juice, salt and turmeric powder and boil for a min. Once cooked, mash the mixture and keep aside.
- Heat oil in a separate saucepan and add garlic cloves, mustard seeds, fenugreek seeds, curry leaves, green chillies and asafoetida powder
- Once everything is fried put this mixture in the mashed dal and boil for a minute
Tomato pappu is ready. Serve hot.
