Tomato Dal

Tomato Dal

 

IMG_1616 Tomato dal is one of the most easiest dal that can be made and a must on the easy cook list. Tomato dal or tomato pappu is a regular in household cooking, canteens etc. The dal goes well with rice and chapatis. A good addition if your going for the roti-dal-sabzi (chapati-dal-veggie) combo or if you want it with hot rice and vegetable fry or papads. Ginger-garlic paste is added to the dal. If you wish to avoid ginger-garlic paste use asafoetida powder. This give a nice aroma to the dal.

The ingredients are basic Indian cooking ingredients. The tomatoes give a nice flavor to the dal. Tamarind juice gives the dal the tangy punch. The mustard seeds, cumin seeds and curry leaves tadka/tempering gives a lovely aroma to the dal. Add few drops of ghee to the dal and it is heaven.

Cooked DalDal, tomatoes cooked together with turmeric, red chilli powder and ginger-garlic paste.

Tamarind juiceTamarind soaked in warm water to get tamarind juice

Tomato dal 2

Ingredients:

Tuar dal: 1 cup

Tomatoes: 2 large sized

Turmeric powder: 1/4 tsp

Chilli powder: 3/4 tsp

Ginger-Garlic paste: 1/4 tsp (optional)

Tamarind pieces

Ghee

For Tadka/Tempering:

Mustard seeds: 1/4 tsp

Cumin Seeds: 1/4 tsp

Curry leaves

Dried red chillies

Oil

Method:

  • Wash the dal at least two times in normal water
  • Add two cups of water, turmeric powder, chilli powder and ginger-garlic paste
  • Pressure cook the dal
  • Soak a couple of tamarind pieces in warm water. Soaking in warm water helps in getting more juice out of the tamarind
  • Heat a table spoon of oil in a wok
  • Reduce the flame and add the mustard seeds and cumin seeds. Allow the seeds to crackle
  • Add the dried red chillies
  • Add a few curry leaves
  • Add in the cooked tomato-dal and stir the dal
  • Squeeze the tamarind to get the juice. Add this juice to the dal.
  • Keep the dal on low heat with a lid on. Allow the dal to come to a boil.
  • Once the dal boils switch of the heat and add a few drops of ghee.

Note: Instead of using ginger-garlic paste use asafoetida powder. Add a pinch of the asafoetida powder to the hot oil used for tadka. Add the powder just before adding the dal to tadka wok.