Monday, March 29, 2010

Tomato Dal(Tomato Parup) / Tomato Lentil

I make this Dal when i want to eat something very good to lift up my spirits and does not take a long time to make. The aroma while cooking is heavenly. Mom pairs this dal with Dondaka/vendaka(ladies finger or Okra)/Karnakayg(Indian Yam) fry. Its Tangy from the tomatoes and tamrind mixed with the smell of garlic and the spicy thai green chillies and tempered with one part oil and one part ghee which takes it one notch higher


Tur Dal                         - 1 cup
Tomatoes                     - 4 to 5 large chopped(remember its tomato dal)
Garlic Cloves               - 3 to 4 large cloves chopped/sliced thinly(In US the gralic cloves are double the
                                      size what we get in India)
Green Chillies               - 6 to 10 chopped (according your level of heat)
Turmeric                      - 1/4 tsp
Onions                         - 1 Medium chopped
Red chilli powder         - 1 tsp(remember we also have green chilli's)
Dhania powder            - 1 tsp
Tamrind Paste             - 1 tsp (or one lemon sized bal of tamrind soaked in water use the squeezed water)
Salt to taste


Jeera(cumin)        - 1/2 tsp
Rai(Musturd)       - 1/2 tsp
Curry leaves        - 10 to 12
Hing                    - a pinch (optional)
Dry red chillies    - 1(optional)
Garlic Cloves      - 2 to 3 Sliced thinly

Pressure cook all the ingredients with water(this dal is thick in consistency).
Now for the tempering i usually use one part oil and one part ghee.
Heat the oil add Jeera and Rai let it splutter.
Add the red chilli
Add curry leaves(this splutters a lot so be careful)
Add the Hing and cloves and add it to the dal
Garnish with lots of fresh corriander leaves...
adjust Salt after tasting

Serve with rice/roti/bread...just tastes yummy

Remember follow a recipe and then adjust the ingredients to your taste as every one's palette is different :)

Recipe By: Mrs Malathi
Posted By: Brinda

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