Meal Prep · Indian
Tomato Pappu
A comforting and nutritious South Indian lentil and tomato stew.
Ingredients
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Step-by-step- Wash the Toor Dal thoroughly and soak it for 15-20 minutes if time permits (optional, but helps in faster cooking).
- In a pressure cooker, combine the washed dal, chopped tomatoes, chopped onion (if using), green chilies, grated ginger, minced garlic, turmeric powder, red chili powder (if using), and 3 cups of water.
- Add a pinch of asafoetida and close the lid. Cook for 4-5 whistles on medium flame, or until the dal is soft and mushy.
- Once the pressure releases naturally, open the cooker. Mash the dal lightly with a potato masher or the back of a spoon to achieve a creamy consistency.
- Add the tamarind pulp (or squeeze out the juice from soaked tamarind), salt to taste, and a little more hot water if the consistency is too thick. Bring it to a gentle boil and simmer for 5-7 minutes, allowing the flavors to meld.
- For the tempering (tadka): Heat ghee or oil in a small pan. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds until fragrant.
- Pour the hot tempering over the simmering dal. Mix well.
- Garnish with fresh chopped coriander leaves and serve hot with rice or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Fat | 12 g |
| Carbohydrates | 38 g |
| Fiber | 10 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. The consistency might thicken upon cooling; add a splash of water when reheating.
Freezer Up to 3 months
Allow to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through. Add a little water to adjust consistency if needed.
Chef’s Corner
- For a richer flavor, add a small piece of jaggery or a pinch of sugar while the dal simmers with tamarind to balance the tanginess.
- Adjust the spiciness by increasing or decreasing green chilies and red chili powder. For a milder version, omit red chili powder.
- A spoonful of fresh ghee drizzled over the hot pappu just before serving enhances its aroma and taste significantly.
