Andhra Tomato Pappu - Seasoned Lentils with Tomatoes

Dal is an ultimate comfort food in most of Indian homes and tomato pappu/dal is a basic dal variant of Andhra cuisine.  Pappu is basically a Telugu word which means dal. This is our family favorite and goes well with hot steamed rice and any vegetable stir fry or just with papads.

Tomatoes are fruits in a botanical sense, but they don't have the sweetness like other fruits. Instead they have a subtle sweetness that is complemented by a slightly bitter and acidic taste. These come in over a thousand different varieties that vary in shape, size, and color. There are small cherry tomatoes, bright yellow tomatoes, Italian pear-shaped tomatoes, and the green tomatoes. 

Tomato is a super food which can be eaten raw or cooked. They are a treasure of riches when it comes to their antioxidant benefits, and provide an excellent amount of vitamin C and beta-carotene, a very good amount of the mineral manganese, and a good amount of vitamin E. Reduced risk of heart disease is an area of health benefits in which tomatoes truly excel. They have anti-cancer properties and boost bone health.

This dal is unique with its slightly tangy edge and colorful appearance which comes from the tomatoes.

Ingredients

1 cup kandi pappu/tur dal/split skinned pigeon peas

3 medium tomatoes, chopped
3-4 garlic cloves, coarsely chopped
½ inch ginger, grated
1 green chilli
1 dry red chilli
½ tsp mustard seeds
½ tsp cumin seeds
2 springs curry leaves
¼ tsp turmeric powder
¼ tsp red chilli powder (adjust to taste)
a pinch of asafetida
salt to taste
1 tbsp oil
Fresh coriander leaves, chopped

Method

• Rinse dal and soak for 15-20 min.
• Pressure cook dal for 4-5 whistles or until soft. Mash it and set aside.
• Heat oil in a pan, add mustard seeds and let them splutter, now add cumin seeds and allow to crackle.
• Add asafetida, torn red chilli, chopped garlic, slit green chilli, curry leaves, grated ginger and sauté for a minute.
• Add chopped tomatoes, red chilli powder, turmeric powder, salt and mix well. Cover with lid and simmer until tomatoes turn mushy.
• Now add cooked dal and set the consistency by adding little water and simmer for 5 min.
• Check the seasoning and switch of the flame.
• Garnish with coriander leaves.

If you are looking for more dal recipes, do check 'asparagus in moong dal', 'mamidikaya pappu/raw mango dal', 'chinta chiguru pappu/lentils cooked with tender tamarind leaves'.