Tomato Pappu with Garlic recipe

Ingredients

• 100 g (½ cup)toor dal
• 5 ml (1 teaspoon)sesame oil (gingelly oil)
• ¼ teaspoonblack mustard seeds
• ¼ teaspooncumin seeds
• 10 clovesgarlic, chopped
• 1 sprigcurry leaves
• 1onion, chopped
• 2green chillies, sliced
• ¾ teaspoonsalt
• ¼ teaspoonturmeric powder
• ½ teaspoonsambar powder
• ½ teaspooncoriander powder
• ¼ teaspoonhing (asafoetida)
• 2ripe tomatoes, chopped
• 2 sprigscoriander leaves, chopped
• 480 ml (2 cups), plus 120 ml (½ cup)water

Instructions

1. 1

   Cook the dal

   Put the toor dal and 480 ml (2 cups) water in a pressure cooker. Cook for 10 minutes or 4 whistles, then remove from the heat and let the pressure release naturally. Set the cooked dal aside.

2. 2

   Fry the aromatics

   Heat the sesame oil in a pan. Add the mustard and cumin seeds, followed by the garlic and curry leaves. Fry over a low flame until the garlic is well roasted and browned at the edges.

3. 3

   Soften the onion

   Add the chopped onion and green chillies. Fry until the onion is soft and lightly browned, about 5 minutes.

4. 4

   Add the spices

   Stir in the salt, turmeric, sambar powder, coriander powder and hing. Sauté for a few seconds only so the spices do not burn.

5. 5

   Cook the tomatoes

   Add the tomatoes and 120 ml (½ cup) water. Fry until the tomatoes soften and break down into a juicy mixture.

6. 6

   Simmer the curry

   Stir in the cooked dal. If it is very thick, add a little water to loosen the curry, then simmer for 2 minutes. Turn off the heat and garnish with the chopped coriander leaves.

7. 7

   Serve it hot

   Serve the tomato pappu hot with rice.

What is tomato pappu?

Pappu is a South Indian term for dal, or a dish made with pulses. Tomato pappu pairs cooked toor dal with tomatoes and a spiced tempering, making a homely curry commonly served with rice.

This version builds flavour with browned garlic, curry leaves and a mix of sambar and coriander powders. The tomatoes cook down before the dal goes in, giving the curry a savoury, tangy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 7g protein, 21g carbs, 3g fat.

Toor dal supplies much of the dish’s carbohydrate and plant protein, while sesame oil contributes most of its added fat. Rice served alongside adds further carbohydrates, so pair a moderate helping with vegetables for a more balanced plate.

The dal and its texture

Toor dal: pressure-cook it with the stated water until tender, then let the pressure fall naturally before opening the cooker. This gives the dal time to finish cooking safely.

Consistency: the cooked dal may be thick, so loosen the finished curry with a little water if needed. Add it gradually to keep the pappu spoonable rather than watery.

Build flavour in the pan

Tempering: start with mustard and cumin seeds in hot sesame oil, then add garlic and curry leaves. Keep the flame low as the garlic browns; it should be fragrant and coloured at the edges, not scorched.

Spices: stir the powders and hing in briefly before adding the tomatoes. A few seconds is enough to warm them without letting them catch on the pan.

Cook the tomatoes until juicy

Tomatoes: add them with the measured water and cook until soft and broken down. This juicy mixture is ready for the dal when the tomato pieces no longer feel firm.

Timing: the recipe gives about 5 minutes for softening the onion and 2 minutes for simmering the combined curry. The total time is 40 minutes, including cooking the dal.

Choose your heat level

Green chillies: two chillies add a noticeable kick, but their strength varies. For a milder curry, remove their seeds before slicing or use fewer.

Garlic: the full 10 cloves give the tempering its distinctive savoury character. Chop them evenly so they brown at a similar rate.

Serve with rice

Rice: serve the curry hot over or alongside plain rice, which soaks up its loose, spiced sauce. A little ghee on the rice is a traditional-style finishing touch suggested for this meal.

Fresh finish: add the chopped coriander after turning off the heat so its fresh flavour remains distinct. A simple vegetable side can round out the plate.

Recipe notes & tips

• Let the pressure release naturally before opening the cooker.
• Keep the flame low while browning the garlic so it does not burn.
• Measure the spice powders in advance, as they go into the pan together.
• Cook the tomatoes until soft and juicy before adding the dal.
• Add water a little at a time if the finished curry is too thick.
• Turn off the heat before adding the chopped coriander.

Variations

• Milder chillies: use one green chilli or remove the seeds for less heat.
• More tang: add an extra ripe tomato and cook it down until juicy.
• Looser curry: stir in warm water a little at a time until it reaches your preferred consistency.
• Extra garlic: add a few more chopped cloves and brown them gently with the original garlic.
• Ghee finish: serve with a little ghee over the rice alongside the pappu.

Common mistakes to avoid

• Burnt garlic: keep the flame low and stop frying once the edges are browned.
• Scorched spices: sauté the powders for only a few seconds before adding the tomatoes.
• Firm tomatoes: cook them until soft and broken down before mixing in the dal.
• Watery pappu: add extra water sparingly, since the cooked dal may already be loose.
• Opening the cooker too soon: wait for the pressure to release naturally before opening it.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the dal has thickened.

Frequently asked questions