Tomato pappu recipe, How to make Andhra style Tomato dal

Tomato Pappu – My Go-To When There’s “Nothing” at Home!

Tomato pappu is one of those comforting recipes I always turn to when the fridge looks empty but I still want to make something warm and homely. It needs just tomatoes and toor dal—two things that are almost always in my kitchen—and comes together so quickly that it has saved me on many rushed afternoons.

Though I’ve never been a big fan of tomatoes, this dal is something I first started making for my hubby, who loves it with rice and a dollop of ghee. Slowly, it grew on me too. There’s something about the tang of tomato, soft dal, and that garlic-laced tempering that just works. It’s humble, but deeply satisfying.

So, if you’ve got ripe tomatoes and some dal lying around, skip the complicated cooking and try this easy, soulful Tomato Pappu. Let’s get to the recipe!

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History & Roots of Tomato Pappu:

In Telugu cuisine, “pappu” simply means dal—a comforting staple found in nearly every Andhra and Telangana home. While spinach pappu (palakura pappu) and mango pappu have their seasons, Tomato Pappu is an everyday classic born out of simplicity and resourcefulness.

Traditionally, Andhra households prepared pappu daily, and the version made with ripe tomatoes became popular especially during off-seasons when greens were scarce or when time was limited. This dish doesn’t rely on elaborate spice mixes or grinding—just the tang of tomatoes, the wholesomeness of toor dal, and a fragrant tempering of garlic and chilies.

Tomato pappu gained popularity as a “weekday staple” that required no pre-planning, yet tasted rich when paired with hot rice and a dollop of ghee. Over time, its ease and flavor made it a favorite for both beginners in cooking and experienced home chefs alike.

Even today, in many Andhra homes, tomato pappu is the first dal taught to newlyweds or children living away from home—because it’s that forgiving and soulful. It reminds one of amma’s kitchen, where something simple was always made with love.

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Tomato pappu recipe, How to make Andhra style Tomato dal

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main CourseCuisine: South Indian / AndhraDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Tomato Pappu is a quick and easy Andhra dal made with toor dal, tomatoes, and a tempering of garlic and chilies. It’s the perfect go-to when you have just tomatoes at home.

Ingredients to make Tomato pappu

1 cup, 1 Toor dal
3 nos. 3 Tomatoes (medium sized, chopped)
1 nos. 1 Onion (medium sized, chopped)
4 cloves, 4 Garlic cloves( crushed)
1 nos. 1 Green chili ( slit )
¼ teaspoon, ¼ Turmeric powder
Salt – to taste
2.5 to 3 cups, 2.5 to 3 Water
To temper:
2 nos. 2 Sun dried red chilies
½ teaspoon, ½ Mustard seeds
¼ teaspoon, ¼ Cumin seeds / Jeera
Curry leaves – a few
1 to 2 tablespoon, 1 to 2 Oil/ Ghee (for tempering)

Directions to make Andhra Style Tomato Pappu

Temper the spices:
Heat oil in a pressure cooker. Add sun dried red chilies and let them turn aromatic. Add mustard seeds, and once they splutter, add cumin seeds, curry leaves, crushed garlic, and green chili. Sauté briefly.
Sauté the base:
Add chopped onions and sauté until they turn translucent. Then add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften slightly.
Cook the dal:
Add rinsed toor dal along with water. Close the lid and pressure cook for 3 whistles on medium flame.
Mash and serve:
Once the pressure releases naturally, open the lid, mash the dal lightly, and mix well. Serve hot with steamed rice and a drizzle of ghee.

Notes

1 cup =250ml

Directions to make tomato pappu with step by step images

Add oil to a pressure cooker and temper with sun dried red chilies, mustard seeds, cumin seeds, curry leaves, crushed garlic, and green chili.
Add chopped onions and sauté until translucent, then add chopped tomatoes, turmeric, and salt. Once tomatoes soften, add rinsed toor dal and water.
Pressure cook for 3 whistles, mash lightly after the pressure releases, and serve hot with rice and ghee.