Tomato Pappu: The Comfort Queen of My Plate

Tomato pappu/ dal is an all-time favorite of mine. I love how it blends so beautifully with the dal—or honestly, add it to anything and it just lifts the whole dish. But when it comes to tomato dal, there’s a perfect combo I swear by: potato fry and mango pickle.

Growing up, mango pickle was a daily ritual. And while dal can taste amazing on its own, for me, it had to be paired with either aavakaya or maagaya—those fiery, tangy mango pickles that turned every meal into a celebration. A spoonful of curry, hot rice, a small (big ☺) spoon of ghee—and then that mix.
I don’t know what heaven feels like, but if you ask me, this tastes a little like it.
(Okay okay, bad joke—but it’s true 😄)

I’ve always been the kind of eater who mixes everything before eating. Got it from my dad. But I think I took it a bit too far—sometimes even mixing charu (rasam) and curd together. I know, I know… maybe that expression you’re making right now is the same one people gave me back then too.
But hey—everyone’s beautifully unique! 😄

Now, the queen of this post—Tomato!
In childhood, whenever my mom made tomato pappu, I’d squeeze the dal in my hand, mixing it into the hot rice with ghee. And yes… I’d shamelessly throw away the actual pulp that had all the health in it. Don’t ask why—it just tasted better that way!
My mom caught me doing this a couple of times. Not amused. Let’s just say I didn’t get a gentle scolding—I got the full slap slap treatment. After that, I stopped eating that way, but honestly… that exact taste still lingers on my tongue.

In our home, we don’t usually add onions or garlic in dals. It’s always the simple but flavorful tadka—just enough to bring it all together, without overpowering. Tomato pappu doesn’t need anything fancy. It’s humble, familiar, and full of flavor.

And most of all—it feels like home.

Ingredients:

• ½ cup toor dal (washed)

• 2 medium ripe tomatoes (chopped)

• ¼ tsp turmeric

• Salt to taste

• 1½ tsp tamarind puree (adjust to your liking)

• 2½ cups water

For tempering (tadka):

• 1½ tsp ghee or oil

• ½ tsp mustard seeds

• ½ tsp cumin seeds

• 2 dry red chilies (broken)

• A pinch of hing (asafoetida)

• Few fresh curry leaves

• 1 finely chopped green chili 

Instructions:

1. Cook the dal:
   In a pressure cooker, add washed toor dal, chopped tomatoes, turmeric, and 2 cups of water. Pressure cook for 3–4 whistles until soft.

2. Mash and simmer:
   Once cooled, open the cooker, mash the dal and tomatoes well. Add salt and tamarind puree. Bring it back to a simmer and let it cook on low heat for 5–7 minutes.

3. Prepare the tempering:
   In a small pan, heat ghee or oil. Add mustard seeds. Once they splutter, add cumin seeds, red chilies, hing, curry leaves, and green chili (if using). Sauté for 30 seconds.

4. Combine:
   Pour this tadka into the simmering dal. Mix well and turn off the heat.

5. Serve hot with rice, a drizzle of ghee, potato fry, and that little scoop of mango pickle magic!

Srishti’s Secret Tip for the Perfect Plate:

Use ripe, juicy tomatoes for a richer flavor. And don’t skimp on the tadka—it’s what makes the dal sing!

Srishti’s Healing Tip for the Perfect Plate:

When life feels heavy, we often crave what feels familiar. This dal isn’t just food—it’s a return to something simple, grounding, and pure. On days when the heart aches or the mind races, a bowl of tomato pappu reminds you:
You’re safe. You’re held. You don’t have to figure it all out today.

Let every spoonful remind you that healing isn’t loud—it’s often soft, slow, and quietly cooked with love.

Why You’ll Love This:

It’s nostalgic, comforting, and comes together with pantry basics. Whether you're under the weather, missing home, or just craving something warm and fuss-free—this one wraps you in a soft food hug.