Tomato Dal is a South Indian classic that combines pigeon peas (tur dal), tangy tomatoes, and a flavorful onion-garlic tempering for a soul-satisfying meal. If you’re craving a wholesome, tangy, and comforting dish, Tomato Dal Fry With Tur Dal—popularly known in Andhra households as Tomato Pappu—is the perfect recipe.
Andhra Tomato Pappu has a rich texture and a distinctive tangy flavour. Lentils and tomatoes are a great combination. Whether you enjoy it with hot steamed rice and ghee or pair it with roti, this dal is a must-try if you love homely, nutrient-packed comfort food.
🥘 What is Tur Dal?
Tur Dal, also called pigeon peas, is a staple pulse in Indian cuisine. It has a mild, nutty flavor and cooks into a creamy texture, making it ideal for curries, dals, and soups. Known as Kandi Pappu in Telugu and Arhar Dal in Hindi, it is widely used across India, especially in Andhra cuisine for making pappu (dal-based dishes).
💪 Health Benefits of Tur Dal
- Protein-Rich – Essential for muscle development and repair.
- High in Dietary Fiber – Aids digestion and helps maintain gut health.
- Low Glycemic Index – Good for diabetics to manage blood sugar levels.
- Packed with Iron & Folate – Boosts energy and supports red blood cell formation.
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Heart-Friendly – Contains potassium and magnesium that promote cardiovascular health.
Tomato Dal Recipe:
Tomato Dal Andhra style is lentils cooked with tomato and spices. Tomato Pappu is more than just a delicious dal recipe from Andhra; it’s a hug in a bowl. Comforting, tangy, and nourishing, it embodies the essence of Andhra home cooking. A healthy and surprisingly easy and tasty dish, pappu with tomatoes is a yummy way to use lentils.
With its wholesome ingredients and simple method, this recipe deserves a permanent spot in your weekly menu. Pair it with hot rice, ghee, and papad for a meal that feels like home.
- To make pappu with tomatoes, firstly slice the onions, chop tomatoes, chillies and coriander leaves.
- Then wash tur dal well. Pressure cook the dal. Open the lid and lightly mash the dal. Set aside.
- Heat oil in a saute pan. Splutter mustard seeds, cumin seeds and garlic.
- Then add fresh curry leaves, chopped onion and chillies. Fry for a couple of minutes.
- Next tip in the tomatoes, sprinkle turmeric powder and combine well. Cook till tomatoes soften.
- Pour in the cooked tur dal. Add salt and tamarind paste and mix well.
- Cook for ten minutes over a low-medium flame. Remove and set aside.
- Heat oil in a pan. Splutter mustard seeds, cumin seeds and red chillies. Then add asafoetida, curry leaves and urad dal.
Prepare tempering
- Now add this tempering to the tomato dal.
- Garnish dal with fresh coriander leaves.
- Serve Tomato Dal with hot rice and ghee.
If you are looking to explore more wholesome lentil dishes, then do try out Nimmakaya Dal
🍽️ Tomato Dal Serving Suggestions
- Best enjoyed with steamed rice and a dollop of ghee.
- Pair with papad, pickle, or vegetable fry for a complete Andhra-style meal.
- Can also be served with chapati or paratha as a protein-rich side.
🔄Pappu Tomato Variations
- Spinach Tomato Dal (Palakura Pappu): Add spinach for extra nutrition.
- Drumstick Tomato Dal: Add drumsticks while cooking for a traditional Andhra twist.
- Tangy Tamarind Dal: Add a small piece of tamarind for extra sourness.
- Spicy Version: Add extra green chilies or red chili powder for a fiery flavor.
💡 Tips for Perfect Andhra Tomato Dal Fry
- Always soak tur dal for 20–30 minutes before cooking for faster results.
- Use ghee instead of oil for a richer taste.
- Balance tanginess—too many tomatoes can make it overly sour.
- Don’t skip garlic—it adds authentic Andhra flavor.
- Adjust consistency: thick for roti, slightly runny for rice.
🍴 You May Also Love
- 🥣 Mudda Pappu – Andhra Plain Toor Dal Comfort Bowl
- 🥭 Aamer Dal – Bengali Mango Dal With a Tangy Twist
- 🌿 Sorrel Leaves Dal – Chukkakura Pappu Andhra Style
Andhra Tomato Pappu Recipe details below:
Tomato Pappu Recipe
Ingredients
- Tur Dal/ Kandi Pappu – 1/3 cup
- Onion – 1 medium, sliced
- Garlic – 3 pods, lightly crushed
- Tomato – 1 large. chopped
- Green Chilli - 1
- Curry Leaves – 1 sprig
- Coriander leaves – 1 tsp
- Oil – ½ tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ¼ tsp
- Salt to taste
- Turmeric – ½ tsp
- Tamarind Paste, optional – 1 tsp
For tempering:
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Urad dal – ¼ tsp
- Red Chilli – 1
- Curry Leaves – 1 sprig
- Asafoetida – a pinch
Instructions
- Wash and pressure cook the tur dal until soft. Lightly mash and keep aside.
- Add oil in a pan, add mustard seeds and allow to crackle. Add cumin seeds, sauté, add garlic flakes and stir till slight brown,
- Add onions, green chillies and curry leaves and stir for 1-2 minutes.
- Add tomatoes and turmeric and mix well. Cook till the tomatoes are well cooked and turn mushy.
- Add the cooked and mashed dal, tamarind paste and salt to the onion-tomato mixture and combine well. Simmer for 10 minutes till a slightly thick consistency is reached.
- Remove and keep aside.
- Heat a teaspoon of oil and add mustard seeds, red chillies, cumin seeds, cook for 1-2 seconds, add a pinch of hing, urad dal and curry leaves. Stir and pour the tempering on top of the dal.
- Garnish with coriander leaves and serve Andhra Tomato Dal with steamed rice.
Notes
* You can add 1 tsp of tamarind paste to enhance flavour.
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