Tamatar toor dahl
Toor dal – 1 cup
Turmeric powder – a pinch
Salt – to taste
Tomatoes – 3 large
Coriander leaves – 2 tablespoons, chopped
Red chili powder – 1/2 teaspoon
Curry leaves – 10
Asafoetida – a pinch
Green chilies – 2
Cumin seeds – 1 teaspoon
Mustard seeds – 1 teaspoon
Vegetable/peanut Oil – 3 teaspoons
Wash and soak the dals in three cups of water for an hour. Drain. In a pressure cooker, put the drained dal, 2.5 fresh cups of water and turmeric. Close the lid and cook on high flame till the first whistle, then low flame for another two whistles. Allow it to cool and release pressure naturally.
Chop the tomatoes into small pieces.
Slit the green chilies vertically
In a kadhai, heat two teaspoons of oil. When hot, add slit green chilies and curry leaves. Stir till the curry leaves and chilies have turned crisp (about 30 seconds), then add the chopped tomatoes and salt. Cook on medium flame covered, stirring and pressing with the back of a spatula every other minute, till the tomatoes turn mushy (about 10 minutes).
Set the flame to high and mix the boiled toor dal with the cooked tomatoes.
Bring to a boil, simmer for a couple of minutes.
In a tadka ladle, heat a teaspoon of oil. Add mustard seeds and cumin seeds to hot oil. When the mustard seeds have popped (this will take barely a few seconds), add asafoetida and switch off the fire. Then add red chili powder to the hot oil and immediately pour the flavored oil over the just-boiled tomato toor dal.
With tadka, timing is of utmost importance. A couple of seconds too less, and the seeds will remain raw, not release their flavor and feel bitter when you bite into them. A couple of seconds too long, and the spices can burn. You might need a few trials to get it right. To play safe, set the heat to the lowest possible while you prepare the tadka.
Garnish tomato toor dal with chopped coriander leaves.
Serve tomato toor dal hot with chapatis/rice, raita and a vegetable dish.
Serves : 4
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal