Andhra Style Tomato Pappu, a cherished lentil dish originating from the southern region of India, delights the taste buds with its comforting and mouthwatering flavors. This beloved recipe, popular in the state of Andhra Pradesh, brings together the tanginess of tomatoes and the wholesome goodness of lentils, resulting in a symphony of flavors that pleases the palate. With its simplicity and nourishing taste, Tomato Pappu has earned its place as a staple in many South Indian households, offering both satiety and comfort in everyday meals. Whether enjoyed alongside steamed rice, roti, or naan, this nutritious and heartening dish is guaranteed to capture hearts with its delectable taste and inviting aroma. In this article, we will delve into the step-by-step process of preparing Andhra Style Tomato Pappu, complete with detailed guidance on preparation and cooking time, ensuring a delightful and stress-free culinary experience.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients 1 cup toor dal (split pigeon peas), washed and soaked for 30 minutes
2-3 medium-sized tomatoes, chopped
1 green chili, slit lengthwise
2 cups water, for pressure cooking dal
2 cups water, for cooking the tomatoes
1 tablespoon tamarind pulp or 1 small lemon-sized tamarind ball soaked in water
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
2-3 dried red chilies
6-8 curry leaves
2 tablespoons ghee or vegetable oil
Salt, to taste
Fresh cilantro (coriander leaves) for garnish
Method - Rinse the toor dal thoroughly and soak it in water for about 30 minutes.
- Drain the water, add the soaked dal to a pressure cooker, and pour 2 cups of water.
- Add turmeric powder and a pinch of salt to the dal, stir, and pressure cook for 3-4 whistles or until the dal becomes soft and mushy. Set aside.
- In a separate pot, add chopped tomatoes and 2 cups of water.
- Cook the tomatoes on medium heat until they turn soft and tender, approximately 10 minutes.
- Once cooked, use a masher or the back of a spoon to mash the tomatoes into a smooth pulp. Add tamarind pulp (or tamarind extract) to the mashed tomatoes. Mix well and set aside.
- Combine the cooked toor dal with the tomato-tamarind mixture and mix thoroughly.
- Add red chili powder and salt to taste, ensuring the flavors blend well.
- In a separate tadka pan, heat ghee or vegetable oil over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add dried red chilies, curry leaves, and asafoetida. Sauté for a minute until the spices release their aroma.
- Pour the tadka over the prepared Tomato Pappu (dal-tomato mixture).
Stir gently to incorporate the tempering with the lentils and tomatoes.
- Garnish the Andhra Style Tomato Pappu with fresh cilantro leaves.
- Serve the delicious and tangy Tomato Pappu hot with steamed rice or your choice of Indian bread.