Dairy-Free Tomato Pappu
Experience the rich, comforting flavors of South Indian cuisine with this Dairy-Free Tomato Pappu recipe, a hearty lentil dish made with creamy toor dal, tangy tomatoes, and aromatic spices. Perfect for anyone seeking a dairy-free and plant-based option, this recipe combines the earthy depth of tamarind pulp with bold hints of garlic, dried red chilies, and fresh curry leaves for a vibrant, wholesome meal. A fragrant tempering of mustard seeds, cumin, and asafoetida infuses the dish with an authentic touch, while cilantro garnish adds a burst of color and freshness. Ready in just 35 minutes, this one-pot wonder pairs beautifully with steamed rice or roti, making it an ideal choice for a cozy, flavorful dinner that's just as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 1 cup Toor Dal (Pigeon Peas)
- 2 medium Tomatoes
- 0.5 teaspoon Turmeric Powder
- 1 tablespoon Tamarind Pulp
- 0.5 teaspoon Mustard Seeds
- 0.5 teaspoon Cumin Seeds
- 2 pieces Dried Red Chilies
- 2 pieces Green Chilies (slit)
- 3 cloves Garlic (finely chopped)
- 1 sprig Curry Leaves
- 0.5 teaspoon Ground Red Chili Powder
- 0.25 teaspoon Asafoetida (Hing)
- 2 tablespoons Oil (neutral, such as sunflower or vegetable oil)
- 3 cups Water
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 teaspoon Salt
Instructions
Rinse 1 cup of toor dal under running water until the water runs clear. Soak it for 15-20 minutes while you prep the other ingredients (optional, but helps with faster cooking).
Dice the 2 medium tomatoes and set them aside.
In a medium pot or pressure cooker, add the toor dal, diced tomatoes, 1/2 teaspoon turmeric powder, and 3 cups of water. Cook until the dal is soft and mushy. If using a pressure cooker, cook for 4-5 whistles. If using a pot, simmer for 20-25 minutes, stirring occasionally.
Once cooked, mash the dal and tomatoes lightly with the back of a spoon. Add 1 tablespoon tamarind pulp and mix well. Set aside.
In a small pan, heat 2 tablespoons of oil over medium heat. Add 1/2 teaspoon mustard seeds and let them splutter.
Add 1/2 teaspoon cumin seeds, 2 dried red chilies, 2 slit green chilies, and 3 finely chopped garlic cloves to the pan. Sauté until the garlic turns golden brown.
Add 1 sprig of curry leaves, 1/4 teaspoon asafoetida, and 1/2 teaspoon red chili powder to the oil. Sauté for another 30 seconds.
Pour the tempering into the cooked dal mixture. Stir well and bring it to a simmer for 2-3 minutes. Add salt to taste.
Garnish the Tomato Pappu with 2 tablespoons of chopped cilantro and serve hot with steamed rice or roti.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 15.9 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3892 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
