Tomato dal Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes. Drain and set aside.
• STEP 2.In a pressure cooker, heat oil and add cumin seeds, mustard seeds, and dried red chilies. Let them splutter.
• STEP 3.Add chopped onions and saut茅 until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and mushy.
• STEP 5.Add the soaked lentils, water, and pressure cook for 4-5 whistles or until the lentils are cooked and soft.
• STEP 6.Once the pressure is released, open the cooker and give the dal a good stir. If it is too thick, add some water to adjust the consistency.
• STEP 7.For the tempering, heat ghee in a small pan and add cumin seeds, mustard seeds, dried red chilies, and curry leaves. Let them splutter.
• STEP 8.Pour the tempering over the cooked dal and mix well. Garnish with fresh coriander leaves.
• STEP 9.Serve hot with steamed rice or roti.

Cooking Tips

• You can use any variety of lentils like toor dal, masoor dal, or moong dal for this recipe.
• Adjust the spice levels according to your taste preferences.
• For a creamier texture, you can blend a portion of the cooked dal before adding the tempering.
• Add a squeeze of lemon juice for an extra tangy flavor.
• Leftover tomato dal can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Store the leftover tomato dal in an airtight container in the refrigerator.
• Reheat the dal in a saucepan or microwave before serving.
• Serve tomato dal with steamed rice, jeera rice, or roti for a complete meal.
• Garnish with fresh coriander leaves and serve hot.