Andhra tomato Pappu or Tomato Pappu as it’s sometimes called is a delicacy I have been wanting to post here. We make a lot of dals at home as part of the everyday meal with rice / roti . While Chole features fortnightly, Dal makhani is reserved for special occasions. We are not great Rajma fans, so that gets done rarely.
Tomato Pappu is a quick and delicious side dish that goes great with hot steamed rice as well as hot phulkas. Of late, I have been making this very often as my little one likes the oil-redulant tadka (tempering) I make on top. She calls it Dal tadka – version 2.
Usually made with Tur dal , I usually add a handful of moong (split green dal) to add a little more creaminess to this. Prep to finish shouldnt take you more than 15 mins , you can also make this dish ahead for lunch / dinner.
Andhra spice can vary from hot to fiercely spicy. This dal uses 3 kinds of spice as was taught by my neighbour back in Bangalore – green chillies, ginger and Red chillies. Use ripe tomato for best results.
Let’s get this started as this dish makes it way to sshh cooking secret challenge and uses two ingredients – cumin and chillies – that me and Renu (my partner this month) that we both shared. Do check out the Spicy fiery Garlic spice powder that she made for this challenge.
Prep time – 10 min, cook time -10 mins ; serves -3 adults
What you need:
- Toor dal / pigeon pea – 1/3 cup
- Moong dal – a small handful / 2 tsp
- Oil / ghee – 2 tsp (split use)
- Ginger – 1 inch chopped
- Green chillies – chopped
- Turmeric – 1 pinch
- Garlic – 2 medium pods, minced (I didn’t use)
- Tomato – ripe 1 large or 2 medium – cubed
- Salt to taste
- Tempering – mustard seeds, 1/2 tsp chilli powder, cumin seeds, red chillies broken 2-3
- Chopped coriander – 2 tsp for garnish
Wash and soak the dals in warm water while the tomatoes are prepped. In a small pressure pan, add half the ghee / oil , add the soaked dals with the water, garlic, green chillies, tomato, salt, turmeric and pressure cook for 2 whistles adding 250 ml water. Let the pressure come down on its own.
Mash up the dal a bit , let it simmer on low for 5-6 mins. Adjust salt and spice. Now in a smal pan / tadka pan, heat the remaining ghee / oil. Splutter mustard and cumin. Then switch off , add the broken chillies, chilli powder and swirl it a bit and add the tadka to the dal. Garnish with coriander leaves and serve hot with rice / Phulkas.
Sending this to the following events:
MLLA 132 that I am hosting this month : an event ably led by Lisa.
Comfort food and very nutritious. Looks so yummy 🙂
I am truly amazed at the variety of dals that one can make. Its only after I started blogging that a variety of dals have made their way to the table. I will be adding this simple and yet flavorful dal to the list. Adding moong dal to make a dal texture creamy is a good suggestion.
Such a simple thing, and yet this Tomato Pappu sounds so full of flavour and super delicious! Love this. Will be trying this out shortly. 🙂
Loved this easy to make yet delicious dal. Dal looks so tempting. Tadka gives a nice look to the dal.
We never get bored of different types of sambar. It looks so delicious and easy to make too.
I too add moong dal to toor dal to add a bit of texture and taste. Dal looks tempting, perfect justice to the secret ingredients.
Tomato papu is my all time favorite.anytime I can enjoy this papu with rice. It looks so delicious.
Tomato pappu looks very tasty with perfect texture and tempering. Adding moong dal gives creamy texture to pappu.
Even i mix little moong dal with arahar dal as it gives a creamy texture to the dal. Your tomato pappu sounds absolutely flavorful !
I never mixed moong dal with toor dal though I make do mix these dals with other lentils.. will try your combination too. tomato pappu looks so inviting, perfect with steamed rice..