Andhra style Tomato Dal - Tomato Pappu

The Tomato Pappu or Tomato dal mixed with ghee and rice with mango pickle is a very nice combination and is an integral part of every day vegetarian food culture in Andhra Pradesh.  


"Pappu" in telugu means dal.  So Tomato pappu is the dal made using tomatoes.  Tur dal or kandi pappu is used.  Read the following paragraphs to know how to prepare Andhra style tomato dal...

Ingredients:

1 cup tur dal (kandi pappu) pressure cook until soft and mash lightly
1 onion finely chopped
2 large tomatoes, finely chopped
3-4 green chillis slit length wise
1″ ginger, finely chopped
1/4 tsp turmeric pwd
For tempering/poppu/tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 dried red chillis (tear into pieces)
5-6 garlic flakes crushed OR 1/4 tsp asafoetida/hing/inguva
10-12 curry leaves

Method of preparation of Andhra style Tomato pappu

• Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, and curry leaves and saute for few secs. Add the chopped onions, green chilies and ginger and sauté till onions turn slightly pink.
• Add the chopped tomatoes and stir fry for 4-5 mts. Add the turmeric powder and salt and combine.
• Add the cooked and mashed dal to the onion-tomato mixture. Add 1 cup water and cook for another 10 mts on low-medium heat. Garnish with coriander leaves.
• Serve with white rice or hot rotis.

Note:

Alternately, you can separately pressure cook onions, ginger and green chillis with tur dal and follow rest of the procedure.