Tomato Pappu

Tomato Pappu is a classic South Indian dish bursting with flavor, made by simmering creamy toor dal (split pigeon peas) with ripe, juicy tomatoes and a medley of aromatic spices. This hearty and wholesome recipe is perfect for a comforting meal, featuring a tantalizing tempering of mustard seeds, cumin, garlic, curry leaves, and a touch of asafoetida sautéed in ghee, which adds a rich aroma and irresistible taste. Ready in just 40 minutes, this protein-packed dish is naturally vegetarian and gluten-free, making it a versatile option for many dietary preferences. Serve it hot with steamed rice or soft rotis to enjoy the perfect balance of tangy, spicy, and savory flavors that define Tomato Pappu.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Toor dal (split pigeon peas)
• 3 medium Ripe tomatoes
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 3 cups Water
• 1 tablespoon Ghee
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 2 units Dried red chilies
• 10 units Curry leaves
• 2 units Green chilies
• 3 units Garlic cloves
• 0.125 teaspoon Asafoetida (hing)
• 2 tablespoons Coriander leaves

Directions

Step 1

Rinse the toor dal thoroughly under running water until the water runs clear.

Step 2

Soak the toor dal in enough water for about 10 minutes while you prepare other ingredients.

Step 3

Chop the tomatoes into small pieces and set aside.

Step 4

Place a medium-sized pressure cooker on the stove and add the soaked toor dal, chopped tomatoes, turmeric powder, and 2 cups of water.

Step 5

Close the lid of the pressure cooker and cook on medium heat for 3-4 whistles. Turn off the heat and let the pressure release naturally.

Step 6

Once the pressure is released, open the cooker and mash the cooked dal and tomato mixture gently using a ladle or masher.

Step 7

Add salt and additional water if needed to achieve the desired consistency. Bring the mixture to a gentle boil and then simmer.

Step 8

In a small pan, heat ghee over medium heat. Add mustard seeds and let them splutter.

Step 9

Add cumin seeds, dried red chilies, and curry leaves to the pan. Stir for a few seconds until fragrant.

Step 10

Add chopped green chilies, crushed garlic, and asafoetida to the pan. Saute for an additional minute until the garlic is golden brown.

Step 11

Pour the tempered spices over the simmering dal and stir well.

Step 12

Simmer the dal for another 5 minutes to let the flavors meld together.

Step 13

Garnish the Tomato Pappu with chopped coriander leaves before serving.

Step 14

Serve hot with steamed rice or rotis for a comforting meal.

Nutrition Facts

Serving size	1364.9 grams (1364.9g)

Amount per serving	% Daily Value*
Calories	942

Total Fat 19.10g	24%
Saturated Fat 9.70g	49%
Polyunsaturated Fat 0.00g
Cholesterol 40mg	13%
Sodium 2446mg	106%
Total Carbohydrate 151.60g	55%
Dietary Fiber 37.50g	134%
Total Sugars 16.20g
Protein 50.10g	100%

Vitamin D 0IU	0%
Calcium 247mg	19%
Iron 12mg	66%
Potassium 3979mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.6%

Protein: 20.5%

Carbs: 62.0%