By Grocery List Plus Editorial Staff | Published on June 2, 2026
30 min
Tomato Dal (Andhra Pappu)
Recipe GLPR51209f489b6b5e
A fragrant and comforting lentil soup from Andhra Pradesh, this tomato dal combines split pigeon peas cooked to tender perfection with a vibrant tempering of mustard and cumin seeds, topped with fresh ginger, garlic, and tomatoes. The dish is finished with cilantro and offers a perfect balance of warmth, acidity, and aromatic spices—ideal as a hearty side dish or light meal.
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Ingredients
½ cup Toovar dal (split pigeon peas)
2 cups Water
1½ tablespoons Oil or ghee
¼ teaspoon Mustard seeds
½ teaspoon Cumin seeds
1 teaspoon Ginger paste
½ teaspoon Garlic paste
2 small Green chilies, slit
2 small Tomatoes, small
5 leaves Curry leaves
1 teaspoon Red chili powder
¼ teaspoon Turmeric powder
to taste Salt
few sprigs Fresh cilantro, chopped
Directions
Rinse the toovar dal thoroughly under cold running water until the water runs completely clear, ensuring all starch and debris are removed.
Transfer the cleaned dal to a pressure cooker and add 1½ cups of water. Seal the lid and place the pressure weight on top.
Cook over medium heat for 5–6 whistles until the dal is completely tender and breaks down easily when pressed.
Allow the pressure to release naturally before carefully opening the lid.
While the dal cooks, heat the oil or ghee in a separate pan over medium heat. Once shimmering, add the mustard seeds and allow them to crackle and pop.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Stir in the ginger paste, garlic paste, and slit green chilies. Cook for about 30 seconds, stirring constantly, until the raw aroma fades.
Add the tomatoes and curry leaves to the pan. Stir gently and cook for 1–2 minutes until some tomatoes begin to break down while others maintain their shape.
Season with salt, red chili powder, and turmeric powder. Stir well and cook for 1 minute to bloom the spices.
Pour the cooked dal into the pan along with ½ cup of additional water. Adjust the water quantity based on your preferred consistency.
Bring the mixture to a boil, then reduce heat and simmer for 5–6 minutes, stirring occasionally, until the dal reaches your desired thickness.
Remove from heat and fold in the fresh chopped cilantro. Give the dal a final stir.
Transfer to a serving dish and garnish with additional chopped tomatoes. Serve hot as a side dish or light meal.
Comments
Toovar dal is the core problem: Harris Teeter and Food Lion carry it inconsistently, and you'll likely need to stop at an Indian grocer or ALDI's international section to find it reliably, adding a special trip to a weeknight cook. The dish itself is straightforward—sauté aromatics, simmer dal and tomato together—but the stated 30 minutes ignores the fact that toovar dal needs at least 45 minutes to an hour to soften properly, even after soaking. The spice list is standard and widely available, and once you have the dal, the cost per serving lands well under two dollars. This is a genuinely delicious weeknight meal that reheats beautifully and feeds a family, but the ingredient hunt is real for anyone without a dedicated ethnic market nearby.
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