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Tomato Moong Dal Recipe | Pesarapappu Tomato Dal

Tomato Moong dal is a simple, comforting and hearty dish to serve with either rice or roti. Recipe can be made in an Instant Pot or pressure cooker in under 30 minutes.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course soups stews
Cuisine andhra
Servings 6 serving


  • ½ cup Split Moong dal (Pesara pappu)
  • 2 Medium Ripe Tomatoes, chopped
  • 2 Green chilies, slit
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 Red chilies
  • Pinch of Asafoetida (Hing)
  • ¼ tsp Turmeric
  • ½ tsp Red chili powder
  • To taste Salt
  • 2 tbsps Lemon juice


  • Combine dal, tomatoes, green chilies and 1½ cups of water in an Instant pot or pressure cooker. Cook on Manual under high pressure for 6 minutes or for 3~4 whistles.
  • Let the pressure release naturally.
  • If cooking in a saucepan, combine dal, tomatoes and green chilies in a heavy bottomed saucepan. Add 2¼cups of water, bring the mixture to a boil. Lower the heat, cover and cook till the lentils are soft, about 25~30 minutes.
  • Heat oil in a small sauce pan, add mustard and cumin seeds. After the seeds splutter, add red chilies and hing.
  • Add the seasoning, red chili powder, turmeric and salt to the cooked dal. If dal looks too thick, then add about ½~1 cup of water (depending on the desired consistency) to the dal and cook for about 5 minutes on saute mode in IP and on medium flame on the stove.
  • Add lemon juice and chopped coriander after removing from the flame and mix well.


  • Add onion and cook along with dal and tomato. After the lentils are cooked through, add tamarind pulp instead of lemon juice and sambar powder. Simmer for about 5 minutes before serving.
  • In the tempering, add chopped garlic along with the mustard and cumin seeds. Let the garlic turn golden and then add it to the cooked lentils. This is a delicious version called Lasoon moong dal that is enjoyed all over Northern India.
  • Add chopped spinach or chard for a nutritious twist.