Tomato Dal

The tad bit extra tomatoes added to this already tasty lentil, not only gives it a lovely orange-ish  color but also a wonderful taste. Tomato Dal and plain rice combo is a favorite among many, including mine :D :D.
Can be slurrped away as a soup too ;) !!

Both Toor Dal as well as tomatoes are packed with nutritional values, thereby making it a very healthy dish. This lentil has a high content of folic acid while tomatoes are rich in Vitamins B6, A, C, K, thiamine, potassium, magnesium as well as antioxidants.

INGREDIENTS

• 1 Cup Toor Dal
• 3 Medium Tomatoes
• 1 Medium Onion
• 1 Tspn Ginger Garlic Paste
• 1-2 Green Chilly
• 1 Dry Red Chilly
• A pinch of Hing/ Asafoetida
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD

• Rinse the toor dal. Add salt and turmeric to the dal. Boil it in a pressure cooker for 4 whistles or till dal is soft and well cooked. Add enough water so that the dal is completely immersed.
• Heat a pan and add a couple of tbspn of oil. Add mustard seeds and as they start to crackle, add dry red chilly, cumin seeds and asafoetida.
• Add chopped onions and saute till transparent. Add ginger garlic paste. Saute till raw flavour vanishes.
• Add finely chopped tomatoes, green chilly, turmeric and salt. Fry till tomatoes are pulpy and well cooked.
• Add the previously boiled toor dal. Mix well. Let it come to a boil. Add water if it becomes too thick.
• Simmer for about 5 minutes. The final consistency should be medium, neither too thick nor too thin.
• Garnish with chopped coriander and serve with a plain or jeera rice.

 Boil toor dal, in a pressure cooker for 4 whistles or till well cooked and soft.

In another pan, heat oil and add mustard seeds, cumin seeds, dry red chilly and asafoetida.

And, relish this yummy Dal with plain or jeera rice.