Tomato Dal is tasty, tangy and wholesome dal recipe which is a regular dal dish of South India. This dal dish can be very easily prepare at your home within few minutes. This dal has a nice a flavor of various spices and has a nice tangy taste of tomato. You can include this dish in your daily lunch or dinner menu and it tastes best with hot steamed rice, top with ghee ( clarify butter).
Preparation Time: 10 min; Cooking Time: 35 min;
Ingredients
- 1/2 cup chopped tomatoes
- 1 cup toovar (arhar) dal
- 1/2 tsp turmeric powder (haldi)
- salt to taste
- 2 slit green chillies
- 1 tbsp grated jaggery (gur)
To Be Ground Into A Smooth Paste
- 1/4 cup freshly grated coconut
- 1 whole dry Kashmiri red chili, broken into pieces
- 1/2 tsp cumin seeds (jeera)
- 1/4 cup water
For The Tempering
- 1 tbsp oil
- 1/2 tsp mustard seeds ( rai / sarson)
- 1 whole dry Kashmiri red chili , broken into pieces
- 4 to 5 curry leaves (kadi patta)
- 1/4 cup finely chopped onions
Directions
- In a blender, add grated coconut, red chili, cumin seeds, water and blend to a smooth paste and keep it aside.
- Clean, wash and soak the dal in enough water for 30 minutes and drain the water from it and keep it aside.
- In a pressure cooker, add the cooked dal, turmeric powder, salt and 3 cups of water mix it well and pressure cook for 25 min.
- Allow the steam to escape before opening the lid and whisk it well, add the green chillies, tomatoes, jaggery, prepared paste and 1 cup of water, mix it well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally and keep it aside.
- For the tempering, heat the oil in a deep non-stick pan and add the mustard seeds and when the seeds crackle, add the dry red chili and curry leaves and fry on a medium flame for a few seconds.
- Add the onions and fry on a medium flame for 1 to 2 minutes and add this tempering to the prepared dal and a little salt, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
- Once done, switch off the flame and serve it with rice.
