Pappu, the Telugu word for dal, appears on the table every single day in Andhra homes, and tomato pappu is probably the most common of all. Pappu annam with ghee, dal rice, is the first solid food for many Telugu children and remains a comfort meal for adults. It is simple and fast, and every home makes it a little differently.
Toor dal is cooked with tomatoes, onion and green chillies until soft, then mashed to a thick, creamy consistency. The tomatoes give a gentle sourness, a little tamarind is added if they are mild, and the tempering of mustard, cumin, garlic and red chillies brings it alive. It is eaten with rice and ghee, with an Andhra pickle on the side.
At a glance
| Region | Andhra Pradesh |
|---|---|
| Cuisine | Andhra |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | toor dal / tomato / green chillies / garlic |
Ingredients
For the dal
- 3/4 cup toor dal, washed
- 3 ripe tomatoes, chopped
- 1 small onion, chopped
- 3 green chillies, slit
- 1/4 tsp turmeric powder
- 1 tsp salt
- 2.5 cups water
- 1 tsp tamarind pulp (only if tomatoes are mild)
For the tadka
- 1 tbsp ghee
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 dry red chillies, broken
- 6 garlic cloves, crushed
- 1 sprig curry leaves
- 1/4 tsp asafoetida
- 1/2 tsp red chilli powder
- 2 tbsp chopped coriander leaves
Method
- Put the dal, tomatoes, onion, green chillies, turmeric and water in a pressure cooker. Cook for 4 whistles on medium heat, until the dal is very soft.
- Let the pressure drop naturally. Add salt and tamarind if using, and mash the dal with a wooden pappu gutti or whisk until smooth, with the tomatoes broken down.
- Return the cooker to the stove and simmer for 3-4 minutes on low heat. Add hot water if it is too thick; it should be pourable but creamy.
- For the tadka, heat ghee and oil in a small pan. Add mustard seeds and let them splutter, then add cumin and red chillies.
- Add the garlic and fry on medium heat until golden, about 1 minute. Add curry leaves and asafoetida, switch off the heat and stir in the chilli powder.
- Pour the tadka over the dal immediately, cover for a minute to trap the aroma, then stir in coriander and serve.
Tips
- Use very ripe red tomatoes for the best colour and tang.
- Mashing well is important; pappu should be smooth and creamy, not soupy.
- Adding chilli powder off the heat keeps it bright red without burning.
Serve with
Hot rice with ghee, avakaya or gongura pickle, and appadam.