Tomato Pappu Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

Cuisine: Andhra


1 cup tur dal (kandi pappu) pressure cook until soft and mash lightly

1 onion finely chopped

2 large tomatoes, finely chopped

3-4 green chillis slit length wise

1″ ginger, finely chopped

1/4 tsp turmeric pwd

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3-4 dried red chillis (tear into pieces)

5-6 garlic flakes crushed OR 1/4 tsp asafoetida/hing/inguva

10-12 curry leaves

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, and curry leaves and saute for few secs. Add the chopped onions, green chilies and ginger and sauté till onions turn slightly pink.
2 Add the chopped tomatoes and stir fry for 4-5 mts. Add the turmeric pwd and salt and combine.
3 Add the cooked and mashed dal to the onion-tomato mixture. Add 1 cup water and cook for another 10 mts on low-medium heat. Garnish with coriander leaves.
4 Serve with white rice or hot rotis.


Alternately, you can separately pressure cook onions, ginger and green chillis with tur dal and follow rest of the procedure.


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