Andhra Tomato Pappu (Dhal – Lentil Soup)

Andhra Tomato Pappu (Andhra Tomato Lentil Soup)

Andhra Tomato Pappu (Dhal - Lentil Soup)
Andhra Tomato Pappu (Dhal – Lentil Soup)

This is one of my favorite ways to make Dhal. It is very simple to make in the IP and has served as a complete meal on way too many occasions. This dish also happens to be the very first one that I really mastered.  It’s inspired by the ever so popular Andhra Tomato Pappu. Over the years, this has become my go-to comfort food, and I often crave for this Dhal on rice along with a few (or more) fresh potato chips. Sometimes life’s “most simple things can bring the most happiness.”

It is a pure vegetarian dish and almost a vegan one but for the butter in it. You can also make this dish gluten free, if you avoid the hing. Hing in its pure form is gluten free, but many vendors add wheat flour to reduce the intensity of its flavor.

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Andhra Tomato Pappu (Lentil Soup)
It is a pure vegetarian dish and almost a vegan one but for the butter in it. You can also make this dish gluten free, if you avoid the hing. Hing in its pure form is gluten free, but many vendors add wheat flour to reduce the intensity of its flavor.
Andhra Tomato Pappu (Dhal - Lentil Soup)
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Dry Spices
Garnish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Dry Spices
Garnish
Andhra Tomato Pappu (Dhal - Lentil Soup)
Instructions
  1. Pour the contents (except the curry leaves) of the dry spices into the Instant Pot Inner Pot (put the spices in one small area of the pan).
  2. Pour the vegetable oil over the spices (just enough to soak the spices plus a little more).
  3. Plug in the Instant Pot, press ‘sauté’ and ‘adjust’ to ensure the digital display is on ‘more.’ This is the high setting for sauté.
  4. When you first hear the sound of the mustard seed "popping," pour the diced green chilies, butter, and ginger/garlic paste into the pan. Add the curry leaves. Stir until the butter melts and chilies and garlic/ginger paste mixes well together.
  5. Adjust the ‘sauté’ temperature down if needed. Sauté for another 1 min.
  6. Add onions to pan. Stir occasionally until the onions are soft, just until they are translucent.
  7. Add salt, sambar powder, turmeric powder, and tomatoes. Add 1 cup of water to the pan, mix them well and let them cook together. Ensure you stir periodically for uniform cooking and mixing of spices (just fold it over using a spatula). Bring it to a boil. Adjust the sauté temperature as needed.
  8. Turn off the Instant Pot
  9. Add (1 cup) Dhal to the Inner Pot, add (4.5 to 6 cups of) water. Adjust water based on the consistency you are looking for.
  10. On manual, under high pressure, with vent sealed, cook for 20 min. Let it cool down naturally.
  11. Once the IP has cooled down, make sure there is no pressure in the cooker and that the (pressure) pin is down. Open the Cooker lid -- be careful, as the dhal will be extremely hot.
  12. Add in fresh cilantro for garnish. Serve hot over rice.

Simple Lentil Soup

A simple Dhal. Easy to make and a go to soup. This is a vegan and a gluten free recipe.

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Simple Lentil Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Put enough oil to coat the vessel
  2. Sauté cumin seeds and onions in medium heat or lower. Don’t allow the oil/onion to stick to the bottom of the vessel.
  3. When the onions are golden brown, add garlic, green pepper, and turmeric and continue to stir for a minute on the low heat.
  4. Turn off the Instant Pot
  5. Add four cups of water.
  6. Add Lentil
  7. Cook under pressure for 15 minutes.
  8. Cool Naturally
  9. Add Salt and Lemon juice
  10. Add cilantrto (or parsley) as garnish