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Andhra Style Tomato Pappu Recipe

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Yield: 3 servings 1x


Tomato Pappu – Recipe for Andhra style tomato pappu. How to make Andhra / Telugu restaurant style Tomato Dal / Tomato lentil. Recipe with step by step pictures.



For making Andhra Style Tomato Pappu Recipe

1/2 cup toor dal (arhar dal)
1.5 cups water
a small 1/4 inch piece of tamarind
2 teaspoon peanut oil / vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 sprigs curry leaves
4 cloves of garlic
2 green chillies, chopped
2 dried red chillies
1/4 cup onions, finely chopped
1 cup tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon jaggery or plain sugar (optional)
2 sprigs coriander leaves, chopped

Tempering Andhra Style Tomato Pappu Recipe

1 tablespoon ghee
1/4 teaspoon cumin seeds
2 dried red chillies
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida


  • Cook the dal in a pressure cooker with 3 cups of water and tamarind (in a bowl). Cook for 6 whistles. Let the pressure release naturally. Mash the dal. Set aside.
  • Heat oil in a pan. I have used peanut oil today. Indian sesame seed oil, vegetable oil can also be used. When the oil is hot, add in the mustard seeds, cumin seeds, curry leaves, few cloves of garlic, chopped green chillies and dried chillies. Let the mustard seeds crackle.
  • Add in the finely chopped onions and saute for 2-3 minutes till the onions are soft. Add one cup of finely chopped tomatoes and a teaspoon of salt. Cook for a good 5-7 minutes till the tomatoes are mushy. Cover the pan with a lid and cook for faster cooking of the tomatoes.
  • Add in the cooked dal. If the consistency is too thick, dilute with a little water. Allow the dal to simmer for a couple of minutes. Finely add in the coriander leaves and remove from heat.
  • Now we will temper the dal – Heat ghee in a pan on a very low flame. Low flame is important else the spice powders will burn. Add in the cumin seeds. Let the cumin seeds roast for a few seconds. Add in the dried red chillies. Let the chillies fluff up. Once the chillies fluff up, switch off the flame. Add in the red chilli powder, turmeric powder and asafoetida.
  • Let the spice powders roast in the residual heat. (Remember that the stove is off). Add in the spice tempering to the dal. Mix well before tempering. Serve hot with rice.

Keywords: tomato pappu