Tomato pappu/ tomato dal

Tomato pappu is a tangy lentil dish made with healthy pigeon pea lentil/ tuar dal/ arhar dal/ kandipappu. Usually prepared in every house hold in Andhra Pradesh. A tangy dal cooked with sour tomatoes along with the spices. It goes well with rice & vegetable fry as side dish. I generally prepare bhindi fry along with tomato pappu. My family’s favourite combination. Here is the recipe.


Tuar dal/ arhar dal /kandipappu/ pigeon pea dal – 1 cup

Tomatoes- 5 to 6 ( local variety)

Onion – 1( chopped finely)

Green chilli – 2

Tamarind paste – small piece

Dry ingredients:

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tsp

Salt to taste

Ghee or oil – 1 tbsp ( for tempering)

Curry leaves few

Asafoetida pinch

Garlic cloves- peeled & crushed 5 to 6

Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp

Red chillies dry – 2


1. Dry roast tuar dal in a pan. Slightly roast in low flame till nice aroma comes. Keep aside n let it cool.

2. Chop tomatoes in to big pieces. Cut chilles and onion.

3. Wash dal & soak for 10 minutes ( soaking aids digestion).

4. In a pressure cooker take soaked dal, turmeric, chilli powder, onions and tomatoes & onions. Add tamarind too.

6. Open lid after 15 minutes. Mash with a wooden spoon. Add salt . Cook for a minute.

5. Pressure cook for 5 minutes. After 2 whistle keep in low flame for 2 minutes and switch off.


In seasoning pan take on tbsp ghee, add crushed garlic cloves, mustard seeds, cumin seeds, red chillies, curry leaves n asafoetida.

Add this seasoning to the cooked dal and close the lid. Let seasoning flavour s goes in the dal.

Serve hot with rice and mango pickle/ veg fry.


1. Pick local slightly ripen tomatoes.

2. Seasoning with ghee will give authentic taste.

3. Slightly dry roasting dal before cooking enhance its taste.

4. Adding tamarind is optional.

2 thoughts on “Tomato pappu/ tomato dal

  1. Authentic and delicious dish 👍

    Liked by 1 person

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