Andhra-Style Tomato Pappu, also known as Tomato Dal, is a comforting and flavorful South Indian dish made with lentils and ripe tomatoes. In the cuisine of Andhra & Telangana , “pappu” means dal (lentils), and it is a staple in everyday meals. This simple yet delicious dish is loved for its tangy taste, mild spice, and homely aroma that pairs perfectly with steamed rice and a dollop of ghee.
Tomato pappu is typically prepared using toor dal (split pigeon peas), which is pressure-cooked until soft and creamy. Fresh, juicy tomatoes are cooked down to add natural tanginess and a slight sweetness. The dish is flavored with green chilies, turmeric, red chili powder, and sometimes a small piece of tamarind for extra tang. Here i have cooked this recipe entirely in pressure cooker as a one-pot recipe. Usually tempering is added at the end but i have done it in the beginning itself it doesn’t affect the flavour of the dish .if you want you can temper finally.
What makes Andhra-style tomato pappu special is its bold yet balanced seasoning and the tempering (tadka) made with mustard seeds, cumin seeds, garlic, curry leaves, and dried red chilies sautéed in hot oil or ghee. This tempering enhances the aroma and gives the dal its signature South Indian flavor.
One of the best things about this traditional Andhra recipe is its simplicity. It requires basic pantry ingredients and can be made in under 30 minutes, especially with a pressure cooker or Instant Pot. Despite being easy to prepare, tomato pappu is packed with protein, fiber, and essential nutrients, making it both healthy and satisfying. It is naturally vegetarian and can easily be made vegan by using oil instead of ghee.
In Andhra households, tomato pappu is often served as part of a traditional meal with hot rice, a side of vegetable curry, papad, and pickle. It can also be enjoyed with chapati or roti for a wholesome lunch or dinner. The consistency can be adjusted based on preference—some like it thick and hearty, while others prefer a slightly thinner dal to mix easily with rice.
This authentic Andhra tomato pappu recipe beautifully showcases how simple ingredients like lentils and tomatoes can transform into a comforting, flavorful dish. Whether you are new to South Indian cooking or looking for a quick and healthy dal recipe, Andhra-style tomato pappu is a must-try classic that brings warmth and tradition to your table.Check out the recipe below.
Ingredients
Toor dal-100 gms
Tomato -3-4 nos
Garlic -10-12 nos
Green Chilies -3 nos
Tamarind extract-1/4 cup
Mustard seeds-1/2 tsp
Cumin seeds -1 tsp
Red chillies -2 nos
Turmeric powder-1/4 tsp
Red chili powder -3/4 tsp
Asafoetida -1/4 tsp
Salt to taste
Curry leaves -few
Coriander leaves handful
Oil-1-2 tsps
Ghee-1 tsp
Recipe Video
Method
• Wash the dal thoroughly and soak it for 15–20 minutes.
• Heat oil in a pressure cooker. Add mustard seeds, cumin seeds, dried red chilies, green chilies, and curry leaves. Let them splutter.
• Add crushed garlic and finely chopped onions. Sauté for about a minute until fragrant.
• Add chopped tomatoes and cook for 1–2 minutes until slightly soft.
• Add the soaked toor dal along with soaked water.
• Add turmeric powder, red chili powder, asafoetida, and salt to taste. Mix well.
• Pour in about 2 to 2½ cups of water and stir everything together.
• Close the lid and pressure cook for 5–6 whistles (or until the dal is completely soft and mushy). Turn off the heat and allow the pressure to release naturally.
• Open the cooker and mash the dal and tomatoes well.
• Turn the heat back on. Add tamarind extract and a handful of chopped coriander leaves. If the dal is too thick, add a little more water. Check and adjust salt if needed.
• Turn off the heat and serve hot with steamed rice, drizzled with ghee.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-5
Cuisine: Andhra / South Indian
Course: Main Course
Tips for Perfect Andhra Tomato Pappu (Tomato Dal)
Here are some useful tips to make your Andhra-style Tomato Pappu flavorful and authentic every time:
1. Use Ripe, Juicy Tomatoes
Always choose fresh, red, and slightly soft tomatoes. They give the dal its natural tangy flavor and vibrant color. Sour tomatoes reduce the need for extra tamarind.
2. Cook the Toor Dal Until Soft
For creamy texture, pressure cook toor dal (split pigeon peas) until it becomes soft and mashable. Properly cooked dal blends beautifully with the tomatoes and spices.
3. Balance the Tanginess
If your tomatoes are not tangy enough, add a small piece of tamarind or a few drops of lemon juice. Avoid adding too much, as authentic Andhra pappu should have balanced flavors—not overly sour.
4. Don’t Skip the Tempering (Tadka)
The tempering made with mustard seeds, cumin seeds, garlic, dried red chilies, and curry leaves in hot oil or ghee is essential. It enhances aroma and gives the dish its traditional South Indian taste.
5. Adjust Spice Level
Andhra cuisine is known for bold spice levels, but you can adjust green chilies and red chili powder according to your preference.
6. Control the Consistency
For serving with rice, keep the dal slightly thick. If serving with roti or chapati, you can thin it slightly with hot water.
7. Add Greens for Variation
You can enhance nutrition by adding spinach or sorrel leaves for a twist while still keeping the base recipe intact.
Frequently Asked Questions (FAQs)
1. What is Tomato Pappu?
Tomato Pappu is a traditional lentil-based dish made with toor dal, tomatoes, spices, and tempering. “Pappu” means dal (lentils) in Telugu.
2. Can I make Tomato Pappu without a pressure cooker?
Yes. You can cook the dal in a pot on the stovetop, but it will take longer (30–40 minutes). Make sure the dal becomes soft and mashable.
3. Can I use other lentils instead of toor dal?
While toor dal gives the authentic taste, you can substitute it with masoor dal (red lentils) or moong dal if needed. The flavor and texture will vary slightly.
4. Is Andhra Tomato Pappu spicy?
Traditionally, Andhra recipes are moderately spicy. However, you can easily adjust the spice level to suit your taste.
5. How long can I store Tomato Pappu?
It can be stored in the refrigerator for up to 2–3 days in an airtight container. Reheat with a little water to adjust consistency.
6. Is Tomato Pappu healthy?
Yes. It is rich in plant-based protein, fiber, and essential nutrients from lentils and tomatoes. It is naturally vegetarian and can be made vegan by using oil instead of ghee.
7. What is the best way to serve Tomato Pappu?
It tastes best with hot steamed rice and a spoon of ghee. It can also be served with chapati or roti for a wholesome meal.
These tips and FAQs will help you prepare a flavorful, authentic, and comforting Andhra-style Tomato Pappu every time.