Andhra Style Tangy Tomato Dal


Andhra Style Tangy Tomato Dal

Andhra style tomato dal where pigeon pea lentils are cooked with tomatoes and other spices-herbs. This is slightly tangy and a flavorful too. This dal mixed with ghee and rice with Mango Avakai is a dearly loved combination and an integral part of everyday Andhra vegetarian food culture.
Prep Time 15 minutes
Total Time 15 minutes
Cuisine Andhra
Servings 4 people


  • ½ cup masoor dal/red lentil
  • 1 tbsp oil
  • ½ tsp minced ginger
  • ½ tsp whole jeera
  • 2 springs curry leaves
  • 2-3 dried red chilies
  • ¼ tsp asafetida/hing
  • 1 medium onion, chopped
  • ½ tsp turmeric/haldi powder
  • 3 tomatoes, pureed
  • ½ tsp chili powder
  • 1 tsp jaggery/gur
  • Salt
  • Freshly chopped coriander leaves


  • Boil the dal with sufficient water in a pressure cooker for 4-5 whistles.
  • Heat oil in a pan and add cumin seeds, minced ginger, curry leaves and dried red chili.
  • Once the curry leaves are dry and crisp, add asafetida/hing.
  • Add in the onions and salt, cook until soft and translucent. Once the onions are cooked, add tomato puree, turmeric, chili powder, jaggery and salt and mix well.
  • Cover the pan with a lid and let it simmer in low flame for 20 minutes till the oil separates from the masala.
  • Now add the boiled dal and simmer for a few minutes.
  • Garnish with coriander leaves.
  • Serve Andhra Style Tangy Tomato Dal with steamed rice.
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