Tomato Pappu | Tomato Dal | Tomato Curry With Red Gram

Introduction

Tomato Pappu, also known as Tomato Dal, is a classic South Indian dish made from red gram (toor dal) and tomatoes. It is a staple in many Telugu households due to its simple preparation, nutritional value, and delightful tangy flavor. The combination of dal and tomatoes gives this dish a rich flavor, which pairs beautifully with rice, ghee, and fried sides like papads or vadiyalu. Whether it's a weekday lunch or a special meal, Tomato Pappu is always a hit at the table!

Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
Serves: 2-3
1 Bowl Measurement: 250 ml

Quick Navigation:

• Ingredients
• For Tempering (Talimpu)
• Procedure
• Step 1: Cooking the Red Gram with Vegetables
• Step 2: Seasoning the Dal
• Step 3: Preparing the Tempering (Talimpu)
• Step 4: Adding the Tempering to the Dal
• Conclusion

Ingredients

Red Gram (Toor Dal, Kandhipappu): 1/2 Bowl

Tomatoes: 1 Bowl (Fully ripened)

Onion: 1 Medium
Green Chilies: 2 or 3

For Tempering (Talimpu)

Mustard Seeds (Aavalu): A little
Cumin Seeds (Jeelakarra): A little
Garlic Pods (Velulli): Few
Dry Red Chili: 1
Curry Leaves (Karivepaku): Few
Asafoetida (Inguva): A pinch

Oil or Ghee: 2 tsp
Salt: As required
Red Chili Powder (Kaaram): As required

Procedure

Step 1: Cooking the Red Gram with Vegetables

Clean and wash the red gram (toor dal) thoroughly. In a pressure cooker, add the red gram along with tomatoes, onions, and green chilies. Cook for 3 whistles on high flame, followed by 5 minutes on low flame, or adjust according to your pressure cooker.

Step 2: Seasoning the Dal

Once the dal is cooked, open the pressure cooker and add 1/2 tsp of turmeric powder, salt, and red chili powder as required. Let it simmer on low flame for about 10 minutes, stirring every 3 minutes. If needed, add water to adjust the consistency.

Step 3: Preparing the Tempering (Talimpu)

In a separate pan, heat 2 tsp of ghee or oil. Add garlic pods and dry red chili. Sauté until the garlic turns golden brown.

After a few seconds, add mustard seeds and cumin seeds. Allow them to splutter.

Once the seeds splutter, add curry leaves and a pinch of asafoetida (inguva). Optionally, add chopped onions for extra flavor.

Step 4: Adding the Tempering to the Dal

Pour the prepared tempering over the cooked tomato dal. Mix well and allow it to cook for an additional 2-3 minutes to let the flavors blend.

Conclusion

Your Tomato Pappu is now ready to serve! It pairs perfectly with plain rice, brown rice, chapathi, or pulka. For a comforting meal, serve the dal with a generous spoonful of ghee and enjoy it alongside papads, vadiyalu, or crunchy snacks like Ribbon Pakoda, Kaaram Poosa, or Kaaram Boondi. This tangy, wholesome dal is sure to be a hit at your table.