Tomato Dal (Lentil Tomato Stew)

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Tomato dal or Tomato pappu is a traditional South Indian Stew made with Yellow Lentils and Tomatoes. It is typically served over Rice.

Servings: 4-6, Cooking time 30 minutes.


Pressure cook the lentils with tomatoes, salt, chilli powder, turmeric and 2 cups of water for 8 whistles. Alternatively these ingredients can be cooked in a container on stovetop for 30-35 minutes.

Let off the steam.  Add 1 tsp of tamarind paste (or 1 tablespoon of lemon juice) to the cooked dal and stir well.

In a separate pan, dry roast mustard seeds, red chilis, 10 curry leaves, jeera, hing, Add cooked dal to this dry roast mix and stir it well. Add 2 tablespoon of cilantro for garnishing


1/2 cup or 100 gms of toor dal or yellow lentils
1 Tablespoon chili powder
2 tomatoes cut into 1cm pieces.
1/8 teaspoon turmeric
1 teaspoon salt
2 cups water
1 teaspoon tamarind paste (or 1 Tablespoon lemon juice)
1/4 teaspoon mustard seeds
1 to 2 red chillies (optional)
10 curry leaves (optional)
1/4 teaspoon jeera (cumin)
1/8 teaspoon hing (asafoetida) (optional)
2 Tablespoons of chopped cilantro