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Andhra Tomato Pappu (Tomato dal)

  • Duration: 30 minutes
  • Serves: 4–5 people

Authenticity Slice

The consistency of the prepared dal should be medium and the dal should be mashed for better taste.

Trivia Tadka

Every Andhraite’s favourite, tomato pappu is an extremely flavourful tomato dal which tastes best with steamed rice. Do try it on a rainy day!


  • Pigeon peas (arhar dal) (1 cup)
  • Tomatoes, chopped (2)
  • Onion, chopped (1)
  • Green chillies, chopped (2–3)
  • Mustard seeds (sarson) (1/2 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
  • Curry leaves (kadi patta) (8-10 leaves)
  • Asafoetida (hing) (a pinch)
  • Ghee (clarified butter) (1 tbsp)
  • Coriander leaves (hara dhania), finely chopped (1/4th cup)


  • Wash and soak arhar dal in water for an hour. Heat oil or ghee in a pressure cooker. Add sarson and as it pops, add jeera.
  • Now, add chopped onions, kadi patta and green chillies. Sauté till onions are translucent.
  • Now add tomatoes, MTR Lal Mirch Red/Chilli Powder, MTR Haldi/Turmeric Powder, hing and salt. Mix well and sauté for two minutes on low flame.
  • Add dal and water. Mix well and pressure-cook the dal through 3 whistles.
  • Once it cools, open the lid and mash the dal lightly. Add 1 cup of water and stir well.
  • Simmer dal for 5 minutes on low to medium flame till you get medium consistency.
  • Garnish it with hara dhaniya and serve hot with rice and ghee.

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