Vegan Tomato Pappu
Vegan Tomato Pappu is a vibrant, plant-based twist on the traditional Andhra-style lentil dish, celebrating the bold and comforting flavors of South Indian cuisine. This wholesome recipe combines creamy toor dal (split pigeon peas) with tangy tomatoes, aromatic garlic, and a perfectly balanced spice tempering featuring mustard seeds, cumin, dried chilies, and fresh curry leaves. Infused with turmeric, asafoetida, and a splash of lemon juice, this dish is a harmony of earthy and zesty notes, enhanced by fresh cilantro for a pop of freshness. Ready in just 40 minutes, Vegan Tomato Pappu is ideal for busy weeknights and pairs beautifully with steamed rice or quinoa for a nutrient-packed, gluten-free meal. Perfect for those seeking rich, authentic flavors in a vegan diet!
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 3 medium-sized Tomatoes
- 2 whole Green chilies
- 1 teaspoon Salt
- 2 tablespoons Coconut oil
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 3 minced Garlic cloves
- 2 whole Dried red chilies
- 8 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Fresh cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Rinse the toor dal thoroughly under running water until the water runs clear.
In a medium saucepan, combine the rinsed toor dal, 3 cups of water, and turmeric powder. Bring to a boil over medium heat, then reduce the heat to low, partially cover, and let it simmer until the dal is soft and mushy (approximately 20-25 minutes). Stir occasionally and skim off any foam that rises to the surface.
While the dal is cooking, dice the tomatoes and slit the green chilies lengthwise.
Once the dal is cooked, mash it gently with a ladle or whisk to break it down slightly. Add the chopped tomatoes, green chilies, and salt to the cooked dal. Let it simmer for another 5-7 minutes or until the tomatoes are softened and fully incorporated into the dal.
In a small skillet, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.
Add the cumin seeds, minced garlic, dried red chilies, curry leaves, and asafoetida to the skillet. Sauté for 1-2 minutes until the garlic turns golden and aromatic.
Pour the tempered spice mixture into the simmering dal and mix well.
Stir in freshly chopped cilantro leaves and lemon juice. Adjust the salt, if needed, and simmer for 1-2 more minutes.
Remove from heat and serve hot with steamed rice or quinoa for a wholesome vegan meal.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2019 mg | 88% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 15.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2713 mg | 58% | |
*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.
