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Home Blogchatter A2Z Challenge

Tomato Pappu | Tomato-Split Pigeon Pea Lentils

Is a flavorful and tangy dal In Andhra

by Harjeet Kaur
April 14, 2021
in Blogchatter A2Z Challenge
4 min read
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Tomato Pappu | Tomato-Split Pigeon Pea Lentils

Tomato Pappu or Tomato-Split Pigeon Pea lentils

Tomato Pappu | Tomato-Split Pigeon Pea Lentils

This is the 12th post for  #BlogchatterA2Z 2021 powered by Blogchatter. L is for Lentils. Tomato Pappu | Tomato-Split Pigeon Pea Lentils are one of the most cooked dishes in Andhra cuisine. Andhra cuisine is known for its spicy tangy flavours which are absolutely delicious. Dal is a staple in north Indian or south Indian food and it can be cooked in various ways thus keeping it interesting every day.

Tomato Pappu or dal is known as Kandi Pappu here and is basically split pigeon pea lentils made with tomatoes and is a staple Andhra dish. Andhra is where I hail from and I love the spicy Andhra cuisine which is the best amongst all the southern states. Tomato Pappu or Tuvar dal mixed in rice with a dollop of ghee and eaten with crunchy poppadoms can make your tummy really happy. Earthy, simple, soulful food like this is what gives comfort when you need it.

Tomato Pappu | Tomato-Split Pigeon Pea Lentils

Tomato and split pigeon pea lentils are cooked till they are soft and mushy. Then this mashed dal is tempered with ghee or clarified butter. This is eaten mainly with steamed rice. I like to add garlic to the tempering as it gives it a very pungent flavour. In Andhra cuisine, tamarind pulp or raw mango pieces too are added but I find it too sour for my taste, so I skip that. The tomatoes are sour enough and give a nice tangy taste to the dal.

Usually, Tuvarr dal or pigeon pea lentils are used to make Tomato Pappu but in summer, petite yellow lentils or split and dehusked green gram or moong dal or even split red lentil or masoor dal is used. Tomato Pappu mixed with rice and fresh Mango or Avakai pickle, drizzled with a generous amount of ghee is deadly comfort food. Simple fare but soulful food! Kandi Pappu with tomato is a universally loved dish with the right tempering and garnish of fresh coriander.

Recipe for Tomato Pappu | Tomato-Split Pigeon Pea Lentils 

INGREDIENTS

1 cup tur dal (Kandi Pappu) or split pea lentils

3 large tomatoes, finely chopped

2 green chillies slit lengthwise

1/4 tsp turmeric powder

Salt to taste

For tempering or tadka

1 tbsp ghee or clarified butter

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3 dried red chillies

4 garlic flakes crushed

Few curry leaves

½ tsp red chilli powder

Fresh Coriander leaves

METHOD

Firstly, wash the dal at least 3 times and soak for about 15 minutes.

Subsequently, transfer dal into a pressure cooker and add 3 cups of water.

Next, add the chopped tomatoes, salt, turmeric powder and green chillies.

Now, cover the lid and pressure cook for 5 whistles.

Afterwards, open the cooker once the steam is released and check that the dal is soft and mushy.

Later, transfer dal to a serving bowl.

Thereafter, heat the ghee in a pan, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillies, and curry leaves.

Following, add the red chilli powder and remove it from the fire.

Finally, pour over the hot dal and watch the sizzling tempering adding flavour to the dal.

Lastly, garnish with coriander leaves.

Serve Tomato Pappu | Tomato-Split Pigeon Pea Lentils, hot with steamed rice or even hot roti or flatbread for those who do not like rice.

My previous posts for #BlogchatterA2Z are Andhra Pachi Tomato Pachadi, Bourbon Cream Pudding, 5 reasons to use cast iron utensils, Egg Dosa  How to Make Fajitas, My First Visit to Goa  Healthy Garlicky Potato Wedges, Mango Mint Iced Tea and Travelogue on Kashmir

Tags: andhra foodsouth indian foodsplit pigeon pea lentilstomato papputoordaltuvar dal
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Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of The Hindu. I had a weekend column in the newspaper which was well appreciated. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content I love writing and I am open to writing on a plethora of topics. My blog has interesting insights into my life and travels, gardening, beauty, grooming, recipes, mental health and sustainability. I am a freelance content writer and the answer to all your content generation needs. I thrive on writing and content writing gets my adrenaline pumping. Stringing words and vocabulary is my passion as well as my bread and butter. Whether it is lifestyle content, ghostwriting, blogging, features, or articles, covers the whole gamut of writing that I can pen down. My writing has been much appreciated as it attracts, engrosses as well as captivates. I love to write on any interesting topic under the sun. Meeting new people and understanding what makes them tick is always enlightening. Communication is my strong point and I get across my thoughts right from the heart. An avid and dedicated blogger, my blog is valued by family and friends alike. My blog is ranked 14 in the Top 100 Lifestyle Blogs in India. I love to cook for family and friends and my secret ingredient- “love” is abundantly used in my cooking. It covers myriad interesting topics. I am a passionate home chef and am all for a healthy balanced diet with simple, easy-to-cook recipes. What I do is transform traditional recipes into gourmet by the turn of my ladle. Do read my blogs to know me better.

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Comments 21

  1. PraGun says:
    2 years ago

    Tuar dal is a daily preparation for lunch at my home, no meal is complete without tuar daal.
    Sure to try this tomato pappu today only.

    Reply
  2. Navita Bhatia says:
    2 years ago

    When we moved to Hyderabad, we used to get treated with this delicious thing by our friends quite frequently. It tasted so awesome that finally, I had to learn how to cook it.

    Reply
  3. Radhika Jindal says:
    2 years ago

    Masoor dal is a great source of protein and rich in fiber than any other lentils except the moong dal. If I’m not wrong. I’ll try out the receipes as shared by you.

    Reply
  4. Deepika says:
    2 years ago

    That is an absolute new twist in flavour. Would love to try it
    Deepika Sharma

    Reply
  5. Aesha Shah says:
    2 years ago

    This is such a quick and easy recipe. Will try it.

    Reply
  6. Chinmayee Gayatree sahu says:
    2 years ago

    Tur dal is very healthy no doubt ! And the description that you gave of the complete meal with the dollop of ghee and papadam , omg I just visualised it and was drooling ! Would try to make it at home.

    Reply
  7. Arulmozhi N says:
    2 years ago

    This is an absolute comfort food . I love how easy to follow the recipe is and perfect for a sick day

    Reply
  8. Roma says:
    2 years ago

    Tomato Pappu I so loved the name and I am going to try it the soonest as toor dal us a staple in my home

    Reply
  9. Roshan Radhakrishnan says:
    2 years ago

    Everytime I think I’ve heard all the Indian dishes, a new one pops out. I honestly had not heard this one.

    Reply
  10. Ruchi Verma says:
    2 years ago

    I have never tried this, looks tasty and simple recipe, will give a try!!

    Reply
  11. Deepti Menon says:
    2 years ago

    This looks so delicious! Am going to try it soon. It seems different from the normal dal that we make. Thank you for the recipe!
    https://deepties.blogspot.com/

    Reply
  12. Sadvika Kylash says:
    2 years ago

    I so love looking forward for your blogs. to find out some quick and easy recopies.

    Reply
  13. Aditi Kapur says:
    2 years ago

    We also cook toor daal at home but that’s different from this one. Not very complicated, I’ll try this also.

    Reply
  14. Surbhi Prapanna says:
    2 years ago

    first I love the name so much. tomato pappu sounds like a fun name. I used to add tomatoes in tuar dal years ago and somehow I had stopped adding this, your recipe is making me tempted to try this version of tuar dal recipe soon.

    Reply
  15. Archana Srivastava says:
    2 years ago

    Never heard of such tomato Pappu dal, I really liked the delicious twist to the daily Dal. Will surely try!

    Reply
  16. Varsh says:
    2 years ago

    We call this tamatar wali dal but Tomato pappu sounds so exotic. This is one of my favourites and I often make it with steamed rice.

    Reply
  17. Swati Mathur says:
    2 years ago

    I have lot of friends from Andrea and have tasted this and it tastes awesome though never tried it myself. Now I have the recipe thanks to you, so will give it a try

    Reply
  18. Swati Mathur says:
    2 years ago

    I have lot of friends from Andhra and have tasted this and it tastes awesome though never tried it myself. Now I have the recipe thanks to you, so will give it a try

    Reply
  19. Jyoti says:
    2 years ago

    I have never tried this . I really liked this twist to daily dal . Your recipes are simple yet very different .I will give this a try

    Reply
  20. Sindhu Vinod Narayan says:
    2 years ago

    I love tomato pappu especially Andhra style. I will try out your way as well.

    Reply
  21. Mayuri Nidigallu says:
    2 years ago

    I can never forget how much i laughed when i 1st found out that Dal is called Pappu in Telugu! Tomato Pappu was the first Dal I made when I learnt Andhra cooking. It continues to be a favorite and i make it like you do.

    Reply

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