Tomato Pappu Recipe (Andhra Tomato Dal)

Ingredients

To cook pappu

• ½ cup split pigeon peas (kandi pappu or toor dal)
• 2 medium tomatoes ¾ cup chopped (I also deseed)
• 1 to 2 green chilies slit or chopped
• 1 cup water (more to adjust, if needed)
• ½ to 1 tablespoon tamarind (chintapandu, adjust to taste)
• ⅛ teaspoon turmeric (haldi)
• ⅓ teaspoon salt (adjust to taste)

To Temper

• 1½ tbsp Ghee (or oil)
• 1 sprig curry leaves or kadi patta
• ¼ teaspoon cumin (jeera)
• ¼ teaspoon mustard seeds
• 2 to 3 cloves garlic crushed (if you don't use garlic, use ½ teaspoon ginger)
• 1 red chilli (broken)
• ½ teaspoon red chilli powder
• 1 pinch hing (optional)

Steps

How to make Tomato Pappu in Pressure cooker

1. Put the toor dal in a cooker or a large bowl. Rinse it at least three times and drain off the rinse water. Add 1 cup water to the dal.
2. Follow with the tomatoes, tamarind, green chilies and turmeric.
3. Add 1½ cups water to the pressure cooker or Instant Pot, then set the rack or bottom plate in place.
4. Set the bowl of dal inside the cooker, then cover. If you want to cook rice in the same cooker, rinse it in a separate bowl, add water and set the rice bowl over the dal bowl.
5. Cook under pressure over medium heat for 3 whistles. When cooking the dal directly in the cooker, stop at 2 whistles. For an Instant Pot, set the timer for 10 minutes.
6. Wait for the pressure to drop before opening the lid. Add salt, then mash the dal to a slightly coarse or smooth texture, as you prefer. Add more hot water if you want to adjust the consistency.

Temper Tomato Pappu

1. Heat the ghee or oil in a pan, then add the cumin and mustard. Once they start to splutter, add the red chilies, garlic and curry leaves. Add more green chili too if needed.
2. Let the leaves fry until crisp. Add the red chili powder and the optional hing. Stir quickly in the pan and pour the mashed dal into the tempering, or pour the tempering into the dal.
3. Mix well without cooking the dal any further, to avoid splatters. Serve the tomato pappu with rice, ghee and avakaya.

Cook Tomato Pappu in a Pot without cooker

1. Rinse the dal and leave it to soak for 30 minutes. Pour off the soaking water, add 1 cup water and bring it to a rapid boil.
2. Reduce the heat to a medium to low flame and cook for 3 to 4 mins. If froth forms on top, skim it off with a spoon and discard it. Keep cooking until the pappu is soft and fully cooked.
3. If the pappu is still undercooked, add more hot water and keep cooking until it softens.
4. As the dal cooks, heat ghee or oil in a separate pan. Once hot, add the mustard, cumin, red chilies and garlic. Stir in the curry leaves when the garlic smells aromatic.
5. Stir the red chilli powder, turmeric and hing into the pan. Add the tomatoes and cook them until soft and pulpy. Combine the mixture with the soft, cooked pappu and mix well. Taste it and adjust the salt if needed.