Instant Pot Tomato Pappu/Andhra style tomato dal in Instant Pot

After a long time, I have finally have managed to post something. Instead of something grand or complicated, I just wanted something simple, a straight forward and an everyday dish…It is a warming bowl of dal, that is a staple in most Indian meals. This version is based on the taste I have recreated from an Andhra ‘mess’ I had been to many many years ago. Got to use some of the season’s last tomatoes to good use in this recipe. Nothing better than home grown organic- and fresh from garden to plate in 15 minutes, thanks to the latest gadget added to my kitchen, the Instant Pot.

The Instant Pot is the new gadget in everyone’s kitchen. I have the 7-in-1 IP-DUO 60 in a 6 quart size. I joined the cult following and bought the Instant pot for the ease of ‘fix and forget’ meals. I was so used to Indian pressure cookers and was set to compare the Instant pot with the existing Pressure cooker experience. To be honest, they are not comparable – they each have their own advantages and disadvantages. That said, I love my Instant Pot.

It is true that it can be a little intimidating at first. The first thing I attempted to cook, was of course rice. I then got a trivet that helped me cook two items together at the same time. This dal was the first ‘pot in pot’ meal that I made that was an ultimate success, that I decided to post this on my blog – after a really long hiatus.

1 cup toor dal
2 cups chopped tomatoes(I’ve used cherry tomatoes which made it extra red)
1 onion, finely chopped
4 green chillies slit
1 tbsp finely chopped ginger
1/4 tsp turmeric powder
1/2 tsp red chilly powder
salt to taste

For tadka:
1 tsp ghee
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3 red chillis, broken
5 garlic cloves, sliced
pinch of asafoetida
a few curry leaves
chopped cilantro

Set the Instant Pot to saute mode. Add the ghee and oil. Add the mustard seeds, cumin seeds. Let it sizzle and then add broken red chillies, garlic cloves and asafoetida. Add the chopped onions and green chillies, saute for a couple of minutes. Add the tomatoes, ginger, turmeric and chilly powder and salt as required.

After a couple of minutes, add the washed toor dal along with 1 cup of water. Set it on Manual mode for 6 minutes. Natural Release for 5 minutes and then Quick Release the pressure and chopped cilantro and slightly mash the dal.

Serve with rice or roti.
You can also do ‘Pot in Pot’ and make rice along with the dal, which is what I actually did.

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  1. AnneM

    I wanted to let you know that this dal is very popular with us. We have made it several times. My son-in-law who is from Andhra Pradesh says it’s as good as the best dals he’s had in India. (Tomato dal is his favourite.) I cooked it with him tonight as the very first dish in his & my daughter’s brand new Instant Pot. Thank you!

  2. Sap

    Great recipe, thanks for the post. I will give it a try.
    How much water should be used for rice which is soaked for 30 mins?

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