Wednesday, 22 January 2014

Tomato dal


Tomatoes(chopped): 6 small size
Toor dal(Yellow pigeon peas): 1 cup
Green chilies: 4 slit length wise
Red chili powder: 2 tsp
Turmeric powder: 1/2 tsp
Chopped coriander leaves: 2 tbsp
Water: 1.5 cups
Salt to taste

For tempering:

Onions: 1 small size
Garlic: 3-4 pods
Curry leaves: 2 sprigs
Dried red chilies: 2 cut into pieces
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp

  1. Wash the toor dal and keep aside for 15 minutes.
  2. In a pressure cooker, add tomatoes, toor dal, green chilies, turmeric powder, red chili powder, coriander leaves, water and close the lid.
  3. Cook on high flame for 6-7 whistles.
  4. When the pressure is gone, remove the lid. Mash it lightly, if it is too thick add little water and cook for 5 minutes. 
  5. Heat oil in a vessel for tempering and all the tempering ingredients mentioned above. 
  6. Transfer the dal to the vessel used for tempering and mix well. Remove from flame.
  • Instead of pressure cooker you can even cook in a vessel. Choose a deep bottomed vessel. 
  • While tempering first add the garlic flakes, when they slightly change colour add onions. When both onions and garlic turn golden brown add the rest(curry leaves, cumin and mustard seeds, dried red chilies).
  • Serve with hot rice/chapatis.

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