Name: Tomato Dal Recipe | Tamatar Dal Recipe | Andhra Pappu Recipe - Dhaba Style !!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Toor Dal / Pigeon Peas - 2 Cups (Soaked for 30 mins); Water - 3 Cups; Ghee - 2 Tbsp; Rai / Musatard Seeds - 2.5 Tsp; Jeera / Cumin Seeds - 1.5 Tsp; Hing / Asafoetida - 1/4 Tsp; Garlic - 15 Cloves (Sliced); Ginger - 1 inch or 1.5 Tbsp (Chopped fine); Green Chillies - 4 Big or 2 Tbsp (Chopped); Onion - 2 Cups (Chopped); Curry Leaves - 20 to 25; Haldi / Turmeric - 1 Tsp; Kashmiri Red Chilli Powder / Mild Red Chilli Pwd - 2.5 Tsp; Tomatoes - 6 or 3 Cups (Big Chunks); Salt - 3 Tsp or according to Taste; Water - 1 Cup; Cilantro - 2 Tbsp

Dil Chahta Hai - Veg

Tomato Dal Recipe | Tamatar Dal | Andhra Pappu Dhaba Style !!

How to make Tomato Dal | Tamatar Dal | Andhra Pappu Dhaba Style – This is a very simple and very delicious Tomato Dal Recipe. Its roots are from the state of Andhra. In Telegu dal is called Pappu.

Tomato Dal has a very rich flavor of tomato and curry leaves. Traditionally its served with boiled sona masuri rice but also goes great with basmati rice or saadi traditional roti te Ghee 🙂

Your friends and Family will love this Tomato Dal 🙂

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Ingredients

For Boiling

Toor Dal / Pigeon Peas - 2 Cups Soaked for 30 mins
Water - 3 Cups

For Masala

Ghee - 2 Tbsp
Rai / Musatard Seeds - 2.5 Tsp
Jeera / Cumin Seeds - 1.5 Tsp
Hing / Asafoetida - 1/4 Tsp
Garlic - 15 Cloves Sliced
Ginger - 1 inch or 1.5 Tbsp Chopped fine
Green Chillies - 4 Big or 2 Tbsp Chopped
Onion - 2 Cups Chopped
Curry Leaves - 20 to 25
Haldi / Turmeric - 1 Tsp
Kashmiri Red Chilli Powder / Mild Red Chilli Pwd - 2.5 Tsp
Tomatoes - 6 or 3 Cups Big Chunks
Salt - 3 Tsp or according to Taste
Water - 1 Cup
Cilantro - 2 Tbsp

Instructions

Boil Dal

Wash and Soak the Toor dal for 30 minutes.
Take a pressure cooker and add soaked dal to it.
Add 3 cups water.
Cover the cooker with a lid and cook on low heat for 4 whistles.
After 4th whistle turn the gas off and move the cooker to a different burner. DO NOT RELEASE THE STEAM.
*If you have a smaller cooker it would take more whistles to cook. Cook till the dal is soft.

Prepare Masala

Take a deep pan on med-high heat.
Add 2 tbsp ghee. Let the ghee get hot.
Once the ghee is hot, add Rai , Jeera and Hing.
Once the Rai and Jeera crackles add Garlic and Ginger.
Cook till the raw smell of ginger disappears.
Now add green chillies and onions.
Cook till onions are soft.
Now add Curry leaves and cook for 2-4 minutes.
Now add turmeric and Kashmiri red chilli powder. Kashmiri red chlli powder is very mild. If the variety of red chilli that you have is spicy, then reduce the quantity according to taste. Kashmiri red chilli is mainly used to give a very mild flavor and deep red color.
Mix everything well.
Add tomatoes and Salt. Cook for 3 to 5 minutes. You should see the tomatoes are soft.
Now add the boiled dal and mix well in the masala.
Add water, Mix and Cover the pan with a lid.
Turn the flame to low and let the dal cook for 8 to 10 minutes.
Now remove the lid, mix and mash the dal.
Check the taste and adjust the salt according to your taste.
Add Cilantro.
Serve with Rice or Roti!! Enjoy 🙂