Friday, November 9, 2012

Tomato Dal

Dal is a must in our daily meal as I make sure my 2-year-old son has it almost everyday. So I try to make different types of dal each day so that he doesn't get bored eating it everyday.

I am sure dal is a must in daily meal in some households. So here is tomato dal. The procedure is the same for Cucumber Dal

First wash toor dal and add enough water and add cut tomatoes, curry leaves, cut green chillies to it and then pressure cook the whole thing for five whistles. 

Heat 2 tablespoons of oil in a wok/kadai and to it add a pinch of hing/asafoetida/inguva. Then add urad dal/minapappu and once the urad dal turns golden brown, add jeera/jeelakarra and rai/mustard seeds/avalu ( urad dal, jeera and rai all a tablespoon each would be sufficient ). Once the rai starts sputtering, add the boiled tomatoes, green chillies and curry leaves. Now add a teaspoon of haldi/turmeric powder/pasupu, a table spoon of salt and a teaspoon of red chilly powder/lal mirch powder to it and the whole mixture boil ( amount of salt and red chilly powder can vary according to your taste ). 

Now add the cooked toor dal and add a little water to make it lighter in consistency. Add about a table spoon of tamarind pulp to it. Let the whole mixture boil for about a 5 minutes on a low flame.

Garnish it with coriander leaves.

Your dal is ready. Have it with rice and ghee/butter. 

Till the next recipe, Happy Cooking Folks!!!!!!!!!!!

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