sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Tomato Pappu


Large Green Chilly Sambar

This is special and tasty sambar made with large green chillies and it can be served with...

Drum stick greens Sundal Curry

Drum Stick Greens Sundal Curry

Murunga keerai Sundal curry is chickpeas and authentic dish of the Tamilians. Sundal or c...


Banana Blossom Usili

Banana flower or banana blossom is one of the commonly used flower in Tamil Nadu for cook...


Homemade Chicken Haleem

A famous Hyderabadi dish, food prepared especially during Ramzan season. This is a slow-c...


Drumstick Brinjal And Moong Dal Curry

A combination of dal and curry in one recipe. It is a spicy and popular gravy prepared in...


Moong And Paneer Tikki In Capsicum Mirchi Saag

It is a great dish in summer barbeque parties and dinner parties usually served as a snac...

Tomato Pappu Recipe, ?Tameta Dal, How To Make Tomato Pappu Recipe

Tomato Pappu is an integral dish of every day Andhra vegetarian food. This dish is very simple, earthy and a soulful food. Tur dal or Kandi Pappu with tomato is a winning combination and addition of fresh coriander adds a perfect touch. Pappu in telugu is known as the dal.

Dal is just one of most essential elements that I really like eating with hot rice. Dal is additionally one of several popular pulses generally prepared in each and every house in South Asian countries. I like preparing dal specifically providing an outstanding tempering or tadka to the dal because it astonishingly reveals the taste and flavor that produces our palate salivate and desire to consume much more. Actually, tempering is a crucial p... Read More..

About Recipe

Tametokai pappu, Takkali pazham paruppu, Toamaatar Daal

How to make Tomato Pappu

(76 ratings)
35 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Tomato Pappu
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 2 persons
Published date : February 12, 2019

Ingredients used in Tomato Pappu
• Curry leaves - 12 numbers.
• Cumin seeds - 1 teaspoons.
• Garlic (crushed)flakes - 8 numbers.
• Green chillies (slit into half & seeded) - 4 numbers.
• Onions (finely chopped) - 90 grams.
• Clarified butter - 1/4 cup.
• Toor daal - 1 cup.
• Mustard seeds - 3/4 teaspoons.
• Salt - to taste.
• Red chilli powder - 1 teaspoons.
• Whole red chillies - 4 numbers.
• Tomatoes (chopped) - 500 grams.
• Turmeric powder - 1 teaspoons.
  1. Put daal in a pan and cook
  2. Add oil add garlic, onion, add tomatoes, turmeric, red chilli powder and green chillies. Cook all the ingredients scum, reduce to low heat, simmer, stirring at regular intervals, add mashed lentil . Continue to simmer.
  3. To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir -fry until golden brown.
  4. Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal. Remove and adjust seasoning.

Cooking with images Tamoto dali, Tomatoes , Tomaato Hannu bele


Dal is just one of most essential elements that I really like eating with hot rice. Dal is additionally one of several popular pulses generally prepared in each and every house in South Asian countries. I like preparing dal specifically providing an outstanding tempering or tadka to the dal because it astonishingly reveals the taste and flavor that produces our palate salivate and desire to consume much more. Actually, tempering is a crucial part in cooking Indian food. Tempering is virtually provided to a lot of the recipes straight from easy chutney to preparing many different dals or curries or gravies.


Dal is quint basically prepared nearly in each and every Indian home regular that is often offered with rice, roti or chapatti. Dal may also be spelled in lots of ways such as the “Dahl”, “Daal”, “Dhal”, or even the “Parippu”, “Paruppu” and “Pappu” as a result of broad ethnic traditions and diverse dialects that we've in the Country.


Dal is actually a preparation of pulses that have been removed of the outer shell and split. Dals will also be frequently accessible such as the whole pulses referred to as sabut dal or even the split dal referred to as dhuli dal. The hulling of the pulse would be to enhance digestibility and palatability. There are actually more than 50 varieties of pulses in India & Pakistan. Dal is ready just like a thick stew with moderate spices or herbs and seasoned with fresh curry leaves and cilantro leaves to provide a natural taste.


Dal is lower in fat and high in protein, fiber and healthful. To list some of the common dals cooked at each and every household include the:


Masoor dal (red dal) - They are skinned and split lentils. They're salmon colored, cooks easily and turn soft and golden.


Toor dal (yellow dal) - A complete lentil, yellow colored having a tan jacket but they are generally skinned and split. They're moderate and also have a nutty flavor. Tur Dal is an extremely crucial ingredient in preparing dal for the everyday meal such as Plain dal, Sambar as well as found in preparation of Rasam.


Urad dal (black dal or white dal) - A rich and creamy white lentil like beans possessing a black skin outer shell on top of it, accessible as a whole or split dal. Split dal is generally useful for seasoning the curries/ gravies. This can be used to make the well-known tiffin across the country referred to as “Idli”. To have a tender and fluffy Idli, it's always best to use a whole dal.


 Moong dal (green gram) -  The dal is green in color and it is utilized to make a lot of preparations such as the Pesarattu (also referred to as green Dosa), pakoda and many others. This can be soaked overnight and sprouted. The sprouted dal can be used in preparing salad or also eaten uncooked. It's extremely healthy in addition to a low calorie food. The skinned and split dal can also be referred to as dhuli moong plus they are flat, yellow colored and incredibly fast and easy to make. They are not at all hard to digest as well.



Channa dal - Small, splited, size of a half chickpea, dull yellow colored having a sweet and nutty flavor. Probably the most common dal in India used mostly in seasoning and lots of other types of food. Cooked Channa dal usually leads to flatulence, therefore Indian attempt to counter with the addition of asafoetida to dish.


Rajma - Typically referred to as Red Kidney Bean around the globe. Usually prepared in Northern India and often offered with rice (referred to as Rajma-Chawal). Rajma can also be prepared in onion tomato gravy with spices and it is tangy to taste. Red Kidney bean is loaded with iron, potassium, thiamine, vitamin B6, folic acid and it has quite high starch, protein and dietary fiber.


Black eyed peas are fantastic way to obtain calcium, folate and Vitamin A amongst other nutritional value and high in nutrition. Included in the Jewish New Year traditions, it's believed that consuming black eyed peas provide success and good luck. Black eyed bean is very common in the west particularly South America and it is generally found in Indian cooking.


Preferred recipes prepared using the Dals consist of: Idli, Dosa, Vada, Dal Makhani, Moong Dal Vada, Pesarattu, Tadka dal, Dal curry recipe, Dal Bhaati, Palak Dal and many others.


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

GAUTAM ADHIKARI Posted on Tue May 22 2012

Reply 0 - Replies
profile image

Radhika Ganesh Posted on Sun Jul 28 2013

chef is it compulsory to add garlic ????

Reply 0 - Replies
profile image

Jenessa Cordes Posted on Fri Aug 16 2013

Made this for my fiance tonight (he's from AP) and he LOVED it! Here's my silly blog which I made a few other Indian dishes. Check it out! tequilaandcheezits.wordpress(dot)com enjoy :)

Reply 0 - Replies
profile image

Pa Chino Posted on Sun Aug 18 2013

It wasn't that easy! I am single guy who is try to cook indian food but simple.

Reply 0 - Replies
profile image

ANN N Posted on Thu Sep 12 2013


Reply 0 - Replies
profile image

Nutan R Posted on Fri Nov 29 2013

Thank you chef for such a wonderful recipe..?

Reply 0 - Replies
profile image

ramaraksha01 Posted on Sun Jan 26 2014

He just says boiled Dal - how do you get there - remember we are talking novices here - if i put this dal on the stove add water - how long will it take for the dal to boil? Anyone??

Reply 0 - Replies
profile image

smitha k Posted on Sun Mar 09 2014

Initial you added cumin seed, curry leaves n later why again we need to add same ingredients for tampering?  we can skip in initial right chef?  ?

Reply 0 - Replies
profile image

Naresh k Posted on Thu Apr 24 2014

Thank u...........,?

Reply 0 - Replies
profile image

lakshmi prasuna Posted on Thu Jun 12 2014

Thanq for such a nice recipe?

Reply 0 - Replies
profile image

md.Shafiu Alam Posted on Wed Jul 09 2014

its really good?

Reply 0 - Replies
profile image

patha. shirish kumar Posted on Mon Jul 28 2014

this vidio food we prepar in my house is not good very bad?

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter