Tomato Dal Recipe / Andhra Tomato Pappu Recipe is such a flavourful, quick, delicious recipe. This pappu with steaming rice, Avakkai pickle and a dollop of ghee is pure bliss, do try it, you will believe me.
Rinse toor dal well, slit green chilli, chop the tomato and de-seed it.
Then measure and keep all the ingredients ready for tempering. Pressure cook toor dal, with 1 cup of water for 3 whistles, along with tomato, green chilli and turmeric powder.
Once the pressure subsides by itself mash the dal well. Transfer the mashed dal to a pan, add required salt and boil for 2 minutes in low flame.
In a small tadka pan, heat ghee, add mustard seeds and let it splutter. Then add cumin seeds, crushed garlic, red chilli, hing, curry leaves and just fry for 3 seconds till nice smell wafts.
Switch off the flame, add red chilli powder, give a quick mix and pour it over the cooked dal.Serve this Tomato Dal Recipe with hot rice and Jeera Aloo.
Tips for Andhra Tomato Pappu Recipe
1. Always use ripe, deep red coloured tomatoes for a good taste and bright colour. 2. Try to de-seed the tomato and use, otherwise it gets stuck in the teeth. 3. For more tanginess, 1 tsp of tamarind paste can be pressure cooked along with dal. 4. For variation, equal measurement of toor dal and moong dal can be used. 5. I used chilli powder in tempering, but you can add while pressure cooking dal. 6. You can prepare this Tomato Dal Recipe, directly in pressure cooker too, first do the tempering, then add dal with water and proceed with 3 whistles. 7. I suggest using ghee for tempering which lends a nice aroma, but you can use oil too. 8. For a different taste, 1 small piece of ginger and 1/2 piece of chopped onion can be used in tempering. 9. This dal thickens with time, so adjust with water accordingly.
Keyword Andhra Tomato Pappu, Tomato Dal Recipe, Tomato Pappu Recipe