Tomato Pappu
Savor the authentic flavors of South India with Tomato Pappu, a hearty and comforting lentil-based dish that combines tender toor dal with the tangy sweetness of ripe tomatoes. Enhanced by aromatic spices like cumin, mustard seeds, and curry leaves, and finished with a ghee tempering, this recipe bursts with rich, earthy notes and vibrant colors. Perfectly balanced with green chilies for a mild heat and a touch of asafoetida for depth, Tomato Pappu is a versatile dish that pairs beautifully with steamed rice or soft rotis. Ready in just 40 minutes, this protein-packed, vegetarian recipe is ideal for weeknight dinners or as a wholesome addition to your festive spread. Indulge in its simplicity and bold flavors for a true homemade delight!
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 medium Ripe tomatoes
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 3 cups Water
- 1 tablespoon Ghee
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 2 units Dried red chilies
- 10 units Curry leaves
- 2 units Green chilies
- 3 units Garlic cloves
- 0.125 teaspoon Asafoetida (hing)
- 2 tablespoons Coriander leaves
Instructions
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the toor dal in enough water for about 10 minutes while you prepare other ingredients.
Chop the tomatoes into small pieces and set aside.
Place a medium-sized pressure cooker on the stove and add the soaked toor dal, chopped tomatoes, turmeric powder, and 2 cups of water.
Close the lid of the pressure cooker and cook on medium heat for 3-4 whistles. Turn off the heat and let the pressure release naturally.
Once the pressure is released, open the cooker and mash the cooked dal and tomato mixture gently using a ladle or masher.
Add salt and additional water if needed to achieve the desired consistency. Bring the mixture to a gentle boil and then simmer.
In a small pan, heat ghee over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, dried red chilies, and curry leaves to the pan. Stir for a few seconds until fragrant.
Add chopped green chilies, crushed garlic, and asafoetida to the pan. Saute for an additional minute until the garlic is golden brown.
Pour the tempered spices over the simmering dal and stir well.
Simmer the dal for another 5 minutes to let the flavors meld together.
Garnish the Tomato Pappu with chopped coriander leaves before serving.
Serve hot with steamed rice or rotis for a comforting meal.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 16.2 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3979 mg | 85% | |
*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.
