Name: Andhra Tomato Pappu
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Pigeon Peas, pigeon peas; 2 Tomato, ripe, roughly chopped; 1½ Green Chili Pepper, slit; ¼ tsp Ground Turmeric; ¼ tsp Red Chilli Powder, optional, for extra heat; ½ tsp Tamarind Paste, optional, if tomatoes aren't very sour; ½ tsp Mustard Seeds; ½ tsp Cumin Seeds; 2 clove Garlic, crushed; 6 Curry Leaves; 1 Dried Red Chili Peppers; 1 tbsp Ghee, for tadka; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

1 hr 5 mintotal

35 min hands-on30 min hands-off

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

In a pressure cooker, combine the washed lentils, roughly chopped tomatoes, green chillies, turmeric powder, and water.
Seal the cooker and process for 4-5 whistles, ensuring both the lentils and tomatoes break down completely.
Allow the pressure to normalize naturally. Uncover the pot and whisk the mixture vigorously until a smooth emulsion is formed.
Incorporate the salt, red chilli powder, and tamarind paste (if utilizing). If the consistency is overly thick, adjust with hot water. Simmer gently for 5 minutes.
5 min
To construct the tempering, heat the ghee in a small pan. Introduce the mustard and cumin seeds, allowing them to crackle.
Add the crushed garlic, dry red chillies, and curry leaves. Sauté steadily until the garlic achieves a golden-brown roast.
Pour the aromatic hot tempering over the simmering lentil base. Fold gently to integrate.
Finish with freshly chopped coriander and serve.

How to tell it's done

The tomato pappu should be smooth, thick and golden-yellow, with enough tomato tang to taste bright.

Nutrition

Per serving, from 2 servings.

268kcal

Where the calories come from

Protein12.8 g18%
Carbohydrate39.1 g57%
Fat7.8 g25%

Saturated fat: 4.1 g
Fibre: 9.6 g
Sodium: 599 mg
Calcium: 93 mg
Iron: 3.7 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

For softer lentils, add most of the salt after pressure cooking. Season after mashing so the dal softens evenly first.

What to serve it with

Excellent ladled over a mound of steaming white rice, with a little extra ghee and a crisp potato fry alongside.

Common mistakes

The tomato pappu tastes raw or too sharp.: Cook the tomatoes until they soften into the dal and add the tempering hot. The dal should taste tangy, not like uncooked tomato.

Storing and reheating

Refrigerate tomato pappu in a covered container for up to 3 days. Reheat gently until hot with a splash of water if needed; freeze for up to 2 months.

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Ingredients