Thursday, 9 August 2012

Tomato Dal Curry

The distinct flavors of lentils combined with spices and tomatoes, make this dal recipe a delight.


1 cup Arhar Dal/split skinned pigeon peas
2 medium sized tomatoes, chopped
1/2 tsp cumin
1/2 tsp turmeric powder
1/4 tsp red chili powder
A pinch of hing/asafoetida
1.5 tbsp ghee
2- 4 green chili 
Fresh green coriander for garnish
1tbsp lemon juice to finish off
Salt to taste


  • Soak the lentils in hot water for about 30 minutes.
  • Heat ghee in a pressure cooker. Add the cumin and then the hing.
  • When the cumin sizzles and the hing is fragrant, add the green chili, tomatoes, red chilli powder salt and turmeric. Mix well, lower the heat and cook until the tomatoes are softened and completely mushed up.
  • Drain the lentils and add it to the pressure cooker.
  • Stir the lentils in with the mushed tomatoes; cook for about 3- 5 minutes until the tomatoes coat the lentils well.
  • Add about 3-4 cups of water, cover and cook in the pressure cooker.
  • When ready to serve, drizzle some more ghee, fresh cilantro and finish off with lemon juice.
  • Serve with rice/roti.


Post a Comment