Tomato Dal (Lentil Tomato Stew)

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  • recipe image cover
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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.

Cooking time 30 minutes.
Servings: 4-6


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

Let off the steam.  Add 1 teaspoon 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 chilies, 10 curry leaves, jeera, and hing, Add cooked dal to this dry roast mix and stir it well. Add 2 tablespoons 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