Food & Drink Magazine

Andhra Tomato Dal |tomato Dal Andhra Style

By Ranjani Raj @ranjaniskitchen

Andhra tomato dal / Andhra tomato Pappu - a traditional recipe of Andhra cuisine. This lightly tangy Pappu is a variation of usual spicy flavors of Andhra recipes. Dal is a common recipe of Indian cuisine and the cooking method varies from state to state. In Andhra, they will add little tamarind while making tomato dal. I am not so tangy person so I didn't add tamarind. This simple Pappu rice is good too with mango pickle, and vadagams or pappad. Seasoning with red chili makes this tomato Pappu complete.

Andhra tomato dal |tomato dal Andhra style


Toor dal - ½ cup

Tomato - 1no

Shallots or small onions - 5 to 6 nos

Garlic - 4 flakes

Ginger - 1 inch piece

Green chilies - 2 nos

Red chili powder - 1 Tsp

Turmeric powder - ¼ tsp

Hing(perungayam) - a generous pinch

Coriander leaves - few

Salt - as needed

To season:

Oil - 1 tbsp

Mustard - 1 Tsp

Urad dal - 1 Tsp

Cumin seeds(Jeera) - 1 Tsp

Red chilies - 3 to 4 nos

Curry leaves - 1 sprig

How to make Andhra tomato dal:

  1. In a pressure cooker, add washed toor dal, chopped tomatoes, shallots, peeled garlic and ginger, slitted green chilies, hing, turmeric powder, and red chili powder.
  2. Add 2 cups of water, pressure cook to 4 to 5 whistles.
  3. After the pressure releases, open the lid, mix well and add salt.
  4. Heat the seasoning pan, add oil, temper with mustard, jeera seeds, urad dal, red chillies, and curry leaves.
  5. Add this seasoning to cooked dal and mix well.
  6. Add some finely chopped coriander leaves to it and serve with hot rice drizzled with ghee.

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