Try Andhra's Tangy, Nutritious Dal, Tomato Pappu
Image Credit: Dindigul Food Court/YouTube

No matter where you go in India, you’re sure to find dal. It’s the kind of versatile staple that can carry you through breakfast, lunch and dinner and still leave you craving more. Every region has its own special additions and recipes for every occasion like Bengali Cholar Dal or Parsi Mori Dal, but all of them are relished with the same enthusiasm. 

Andhra Pradesh too has its own take on dal which is Tomato Pappu. The name ‘Pappu’ comes from Telugu and it’s just another word for lentils. One of the daily indulgences of people from the state, this simple dish consists of pigeon pea lentils (tur dal) and a blend of tomatoes, spices and other additions to create something full of flavour.

This dish is seen both at dinner tables and during celebrations and is an absolute crowd pleaser for those looking out for a dal recipe with a bit more oomph. Serve it up with plain rice drizzled with ghee and Avakaya (a spicy Andhra pickle), and enjoy! 

Ingredients:

  • ½ cup toor dal (arhar dal)
  • 1.5 cups water
  • ¼  inch piece of tamarind
  • 2 tsp peanut oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 2 sprigs curry leaves
  • 4 cloves of garlic
  • 2 green chillies, chopped
  • 2 dried red chillies
  • ¼ cup onions, finely chopped
  • 1 cup tomatoes, finely chopped
  • 1 tsp salt
  • ¼ tsp jaggery or plain sugar (optional)
  • 2 sprigs coriander leaves, chopped

For Tempering

  • 1 tbsp ghee
  • ¼ tsp cumin seeds
  • 2 dried red chillies
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • ¼ tsp asafoetida (hing)

Method:

  • Cook the tur dal in a pressure cooker for six whistles along with 3 cups of water and tamarind. 
  • Heat up some oil and add in the mustard seeds, cumin seeds, curry leaves, a few cloves of garlic, chopped green chillies and dried chillies. Saute till the mustard seeds start popping.
  • Then add the onions and saute for another 3-4 minutes until they’re soft and golden. 
  • And one cup of chopped tomatoes and salt to taste. Cook until the tomatoes are soft and mushy, around 7-8minutes.
  • Add the dal and let it simmer, add water if the consistency is too thick.
  • To make the tempering heat ghee in a small pot on a low flame. Add the cumin seeds and dried red chillies. When the chillies puff up, turn off the flame and add the red chilli powder, turmeric powder and asafoetida. 
  • Let them roast for 10-15 seconds before pouring the mixture over the dal. 
  • Mix well and serve hot.