Soy-Free Tomato Pappu
Discover the vibrant flavors of South Indian cuisine with this Soy-Free Tomato Pappu recipe—a hearty, vegan lentil dish that's perfect for a wholesome meal. Made with velvety red lentils, ripe tomatoes, and tangy tamarind pulp, this recipe delivers a perfect balance of savoriness and subtle heat, thanks to a wonderfully aromatic tempering of mustard seeds, garlic, curry leaves, and spices. Say goodbye to soy-based dishes without compromising on depth of flavor! Ready in just 45 minutes, this versatile dish pairs beautifully with fluffy steamed rice or warm flatbreads, making it a satisfying weeknight dinner option. Whether you're catering to dietary restrictions or simply exploring new culinary adventures, this soy-free, protein-packed Tomato Pappu is a must-try for any spice-loving food enthusiast.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 3 medium Ripe tomatoes, diced
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Tamarind pulp
- 1 teaspoon Salt
- 2 tablespoons Oil (coconut or neutral vegetable oil)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 whole Dried red chilies
- 1 whole Green chili, slit
- 3 cloves Garlic, minced
- 10 leaves Curry leaves
- 0.5 teaspoon Red chili powder
- 2 tablespoons Coriander leaves, chopped
- 3 cups Water
Instructions
Rinse the red lentils under running water until the water runs clear. Soak them in 2 cups of water for 10 minutes while preparing other ingredients.
In a medium pot, combine the soaked lentils, diced tomatoes, turmeric powder, and 2 cups of water. Cook over medium heat for 15-20 minutes, stirring occasionally, until the lentils are soft and the mixture is slightly thickened.
Add the tamarind pulp and salt to the cooked lentils. Stir well and simmer for another 5 minutes. Set aside.
In a small pan, heat the oil over medium heat. Once hot, add mustard seeds and let them splutter.
Add cumin seeds, dried red chilies, slit green chili, minced garlic, and curry leaves. Sauté for 1-2 minutes until the garlic turns golden and fragrant.
Add the red chili powder to the tempering and immediately pour the entire mixture into the cooked lentils. Stir well to combine.
Simmer the pappu for 2-3 more minutes on low heat, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves and serve warm with steamed rice or flatbreads.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 23.8 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2201 mg | 47% | |
*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.
