Pappulusu (Tomato Onion Stew Style Dal)

Name: Pappulusu (Tomato Onion Stew Style Dal)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup toor dal (kandi pappu), cooked until soft and mashed; 1½-2 cups water (adjust based on desired consistency); to taste Salt; 2 medium tomatoes, chopped; 1 medium onion, diced; 1-2 green chilies, slit; 1-2 tsp tamarind paste OR tamarind extract from a small lemon-sized piece of tamarind; 1-2 tsp jaggery (bellam), to balance the flavors; ¼ tsp turmeric powder; 1-2 tbsp oil or ghee; ½ tsp mustard seeds; ½ tsp cumin seeds (jeera); 1 tsp split urad dal; 1 tsp chana dal; 3-5 garlic cloves, crushed; 1-2 dried red chilies; 5-6 curry leaves; ¼ tsp hing (asafoetida)

South Indian Thaali Items · Pappu (dal)

Protein: Toor Dal
Complete the plate: Serve with rice
Serves: 4
Hands-on · total: 10 min · 35 min (est.)
Walk-away: No

From my
kitchen

Worth knowing

Pappulusu sits beautifully between a rasam and a dal - it has the comforting richness of dal with the tangy, flowing quality of a pulusu.
The consistency should not be watery like rasam. It should coat rice generously while still being pourable.
The balance of tomato tang, tamarind sourness, and jaggery sweetness is what makes this dish special.
Garlic is optional - it adds a deeper flavor but the dish is delicious without it as well.
This is a perfect everyday comfort dish with hot rice and a spoonful of ghee.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

Toor Daleasy effortweeknight-friendlyleftover-friendlybatch-cookprotein-forwardhigh-fiber

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Ingredients & method

Prep

10 mins

Cook

25 mins

Total

35 mins

Serves

Ingredients

1 cuptoor dal (kandi pappu), cooked until soft and mashed1½-2 cupswater (adjust based on desired consistency)to tasteSalt2medium tomatoes, chopped1medium onion, diced1-2green chilies, slit(optional)1-2 tsptamarind paste OR tamarind extract from a small lemon-sized piece of tamarind1-2 tspjaggery (bellam), to balance the flavors¼ tspturmeric powder1-2 tbspoil or ghee½ tspmustard seeds½ tspcumin seeds (jeera)1 tspsplit urad dal1 tspchana dal3-5garlic cloves, crushed(optional)1-2dried red chilies5-6curry leaves¼ tsphing (asafoetida)

Instructions

01
Wash and pressure cook the toor dal until soft. Mash well and keep aside.
02
Heat oil in a pan. Add mustard seeds and allow them to splutter.
03
Add cumin seeds, urad dal, chana dal, garlic (if using), dried red chilies, curry leaves, and hing. Sauté until fragrant.
04
Add diced onions and sauté until they soften.
05
Add chopped tomatoes and cook until they become soft and break down.
06
Add turmeric, tamarind, jaggery, salt, and water. Mix well and let it simmer until the flavors come together.
07
Add the cooked toor dal and mix well.
08
Adjust the consistency with water as needed. Pappulusu should be thicker and more indulgent than a rasam, but lighter and more flowing than a thick dal or pappu.
09
Simmer for a few more minutes until everything combines well.
10
Serve hot with rice and ghee.

Worth knowing

Pappulusu sits beautifully between a rasam and a dal - it has the comforting richness of dal with the tangy, flowing quality of a pulusu.
The consistency should not be watery like rasam. It should coat rice generously while still being pourable.
The balance of tomato tang, tamarind sourness, and jaggery sweetness is what makes this dish special.
Garlic is optional - it adds a deeper flavor but the dish is delicious without it as well.
This is a perfect everyday comfort dish with hot rice and a spoonful of ghee.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.