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Home » Food » Curries/ Gravies » Tomato Pesarapappu

Tomato Pesarapappu

by Jiya Jesh · Updated on July 15, 2022 Curries/ Gravies| Dal recipes| South Indian Recipes

Tomato Pesarapappu is split yellow moong dal curry with tomatoes. This Andhra dish is very simple and easy to make.

In this recipe yellow moong dal is cooked with tomatoes and spices.

tomato pesarapappu recipe, andhra curry recipe, tomato moong dal recipe

Among bean varieties, yellow moong dal is easier to digest and they also get cooked faster. They are a good source of dietary fiber and protein.

For other dal recipes do check out

  • cabbage pappu – easy cabbage dal
  • palak dal – quick spinach dal
  • sabut moong dal – whole green gram curry
  • kala chana masala – delicious black chickpeas masala

This healthy tomato moong dal curry tastes delicious with chapatis / rotis and rice as well. Lets move on to the recipe for easy tomato pesarapappu.

Tomato Pesarapappu | Tomato Moong Dal Curry Recipe

Tomato Pesarapappu recipe

Category:Side Dish
Cuisine:Andhra, South Indian
Author:Jiya Jesh
Yield:3
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Tomato Pesarapappu – an Andhra style side dish recipe using split yellow lentils and tomatoes.

Ingredients

  • 1/2 cup moong dal ( pesarapappu / pasi paruppu )
  • 1 onion
  • 2 tomatoes
  • 1 green chilli
  • 1 inch piece ginger
  • 2 cloves of garlic
  • 1 dry red chilli
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds ( jeera )
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • A few curry leaves
  • 1 tbsp oil
  • Salt to taste

Instructions

  1. Pressure cook moong dal with turmeric powder and enough water till it turns soft.
  2. Chop onions, garlic, ginger and tomatoes. Slit green chilli.
  3. Heat oil in a pan. Add mustard seeds.
  4. When the seeds splutter, add cumin seeds, dry red chilli and curry leaves.
  5. When the cumin seeds turn brown, add chopped onions, green chilli, garlic and ginger.
  6. Saute till the onions turn translucent.
  7. Now add the chopped tomatoes along with salt and red chilli powder.
  8. Fry till the tomatoes turn mushy and the raw smell goes.
  9. Finally add the cooked moong dal and mix well.
  10. You can add some water at this stage depending on the gravy consistency you require.
  11. Once gravy reduces to desired consistency, remove from heat.
  12. Serve tomato pesarapappu hot with rice or rotis.

 

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