Dairy-Free Tomato Pappu

Experience the comforting flavors of South India with this vibrant Dairy-Free Tomato Pappu, a delectable lentil dish packed with bold spices and rich tomato undertones. Made with protein-rich toor dal (pigeon peas) and infused with the tang of tamarind, this recipe offers a luscious, dairy-free alternative to traditional pappu. The aromatic tempering of mustard seeds, cumin, garlic, dried red chilies, and curry leaves elevates this dish into a fragrant, satisfying meal. Ready in just 35 minutes, this wholesome, vegan-friendly recipe pairs perfectly with steamed rice or soft rotis, bringing warmth and nourishment to your table. Ideal for busy weeknights or as a flavorful addition to your plant-based menu, this Tomato Pappu is your go-to for healthy comfort food.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Toor Dal (Pigeon Peas)
• 2 medium Tomatoes
• 0.5 teaspoon Turmeric Powder
• 1 tablespoon Tamarind Pulp
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Cumin Seeds
• 2 pieces Dried Red Chilies
• 2 pieces Green Chilies (slit)
• 3 cloves Garlic (finely chopped)
• 1 sprig Curry Leaves
• 0.5 teaspoon Ground Red Chili Powder
• 0.25 teaspoon Asafoetida (Hing)
• 2 tablespoons Oil (neutral, such as sunflower or vegetable oil)
• 3 cups Water
• 2 tablespoons Cilantro (chopped, for garnish)
• 1 teaspoon Salt

Directions

Step 1

Rinse 1 cup of toor dal under running water until the water runs clear. Soak it for 15-20 minutes while you prep the other ingredients (optional, but helps with faster cooking).

Step 2

Dice the 2 medium tomatoes and set them aside.

Step 3

In a medium pot or pressure cooker, add the toor dal, diced tomatoes, 1/2 teaspoon turmeric powder, and 3 cups of water. Cook until the dal is soft and mushy. If using a pressure cooker, cook for 4-5 whistles. If using a pot, simmer for 20-25 minutes, stirring occasionally.

Step 4

Once cooked, mash the dal and tomatoes lightly with the back of a spoon. Add 1 tablespoon tamarind pulp and mix well. Set aside.

Step 5

In a small pan, heat 2 tablespoons of oil over medium heat. Add 1/2 teaspoon mustard seeds and let them splutter.

Step 6

Add 1/2 teaspoon cumin seeds, 2 dried red chilies, 2 slit green chilies, and 3 finely chopped garlic cloves to the pan. Sauté until the garlic turns golden brown.

Step 7

Add 1 sprig of curry leaves, 1/4 teaspoon asafoetida, and 1/2 teaspoon red chili powder to the oil. Sauté for another 30 seconds.

Step 8

Pour the tempering into the cooked dal mixture. Stir well and bring it to a simmer for 2-3 minutes. Add salt to taste.

Step 9

Garnish the Tomato Pappu with 2 tablespoons of chopped cilantro and serve hot with steamed rice or roti.

Nutrition Facts

Serving size	(1271.8g)

Amount per serving	% Daily Value*
Calories	1077.3

Total Fat 33.4g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2440.8mg	0%
Total Carbohydrate 157.8g	0%
Dietary Fiber 37.6g	0%
Total Sugars 15.9g
Protein 49.4g	0%

Vitamin D 0IU	0%
Calcium 261.5mg	0%
Iron 11.6mg	0%
Potassium 3891.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 17.5%

Carbs: 55.9%