Sugar-Free Tomato Pappu
Discover the wholesome flavors of *Sugar-Free Tomato Pappu*, a delightful South Indian lentil dish brimming with nutrients and bold, aromatic spices. This recipe swaps sugar for the natural tang of tamarind and ripe tomatoes, creating a perfectly balanced savory dish that’s suitable for healthy eaters and diabetic-friendly diets. Made with tender toor dal, fresh tomatoes, and a vibrant tempering of mustard seeds, curry leaves, and asafoetida, this hearty pappu is easy to prepare and packed with authentic taste. Ready in just 40 minutes, it’s ideal as a quick, comforting lunch or dinner, served alongside fluffy steamed rice or enjoyed as a soul-soothing lentil soup. Perfect for those seeking traditional South Indian flavors without added sweetness!
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 medium Tomatoes
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Tamarind pulp
- 2 whole Green chilies
- 1 inch Ginger
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 whole Dry red chilies
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 1 tablespoon Cooking oil
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 3 cups Water
Instructions
Rinse the toor dal thoroughly in water until the water runs clear.
In a pressure cooker, add the rinsed toor dal, 2 cups of water, and turmeric powder. Pressure cook for 4-5 whistles, or until the dal is soft and mushy. Set aside.
Dice the tomatoes and slit the green chilies lengthwise. Grate or finely chop the ginger.
In a large pan, heat 1 tablespoon of cooking oil over medium heat.
Add mustard seeds to the hot oil and allow them to splutter.
Add the cumin seeds, dry red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until aromatic.
Add the diced tomatoes, green chilies, and ginger to the pan. Sauté for 5 minutes, stirring occasionally, until the tomatoes soften.
Add the tamarind pulp and 1 cup of water to the pan. Stir well and bring the mixture to a simmer.
Mash the cooked toor dal and add it to the pan. Mix thoroughly to combine.
Add salt and simmer the mixture for 10 minutes, stirring occasionally to prevent sticking.
Garnish with freshly chopped coriander leaves and turn off the heat.
Serve hot with steamed rice or as a standalone lentil soup.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 23.7 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4044 mg | 86% | |
*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.
