Tomato pappu recipe | Tomato dal recipe | Andhra pappu recipe


Tomato pappu | Tomato dal

Tomato dal, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Tomato dal is just mouth-watering. This amazing recipe is provided by parveen. Be it kids or adults, no one can resist this delicious dish. How to make Tomato dal is a question which arises in people’s mind quite often. So, this simple step by step Tomato dal recipe by parveen. Tomato dal can even be tried by beginners. A few secret ingredients in Tomato dal just makes it the way it is served in restaurants. Tomato dal can serve 3 people. So, the next time you have a get together or a party at home, don’t forget to check and try out Tomato dal. 
Prep time
Cook time
Total time

Ingredients (240 ml cup used)

  • ½ cup pigeon peas ( kandi pappu or toor dal)
  • ¼ cup skinned mung beans (moong dal or pesara pappu)
  • 2 tomatoes (chopped finely)
  • 1 onion (sliced (optional))
  • 2 green chilies slit or chopped
  • ½ tsp red chilli powder (optional)
  • Salt as needed


  • 1.5 tbsp. Ghee (or oil)
  • 10 curry leaves
  • ¼ tsp. Cumin (jeera)
  • ¼ tsp mustard seeds
  • ¾ tsp. ginger garlic paste (or garlic cloves 3)
  • 2 red chilies (broken)
  • ½ to 3/4 tsp chilli powder
  • Pinch asafoetidia (or hing)

optional ingredients

  • 1 tsp tamarind soaked in water

How to make the recipe

  1. Wash dal at least twice.
  2. Pressure cook dal, chopped tomatoes, green chilies with 1 ½ cups water for 2 whistles if cooking directly in the cooker. If you add dal to another utensil and place it in pressure cooker, then cook for 3 whistles on a medium flame. You can also add onions and chilli powder while cooking dal.
  3. Once the pressure goes down, add salt, turmeric and mash the dal to smooth. If using tamarind, you can add now. To adjust the consistency you can very well add more water. If your dal is runny, you can evaporate the water by cooking further without lid
  4. Heat a pan with ghee or oil, add cumin, mustard. When they begin to splutter, add red chilies, ginger/ garlic, curry leaves. If needed you can add more green chili as well. Fry till the leaves turn crisp. Off the heat. Add hing and turmeric. Mix well
  5. Pour this to the mashed tomato pappu. Some folks like to cook further for few minutes to get a thick flavorful dal. Mix and serve hot with rice or chapathi.

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