Tomato Dal | Tomato Pappu Recipe


  • ½ cup masoor dal/red lentil
  • 1 tablespoon sesame oil
  • ½ teaspoon minced ginger
  • ½ teaspoon cumin
  • 2 sprigs curry leaves
  • 1 dried red chilli
  • ¼ teaspoon asafoetida/hing (optional)
  • 1 medium onion,chopped
  • 3 tomatoes, pureed in a food processor
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • 1 teaspoon jaggery or brown sugar
  • 1 teaspoon salt or more to taste
  • 1 tablespoon chopped coriander leaves
  1. Boil the dal in a pressure cooker for 10 minutes with 1.5 cups water until fall apart tender.
  2. Heat oil in a skillet and add cumin seeds, minced ginger, curry leaves and a dried red chilli. Once the curry leaves are dry and crisp, add asafoetida. If you do not like the flavor of asafoetida, omit it.
  3. Add in the onions and salt, cook until soft and translucent.
  4. Once the onions are cooked, roughly puree the tomatoes in a food processor/blender and add it to the pan. Add in the turmeric and chilli powder to the tomato mixture. Add in a teaspoon of jaggery.
  5. Cover the pan with a lid and let it simmer in low flame for 20 minutes. Saute in between so the masala doesn’t burn.
  6. Once the tomato mixture is cooked and dry, Add in the dal and briefly simmer for a minute.
  7. Remove from heat. Garnish with coriander leaves.

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