Tomato Dahl Dal (Or Mango, or Cucumber, or Lemon, or Spinach)
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup toor dal
- 1 1⁄4 lbs roma tomatoes, diced
- 3 green chili peppers, chopped (called "Thai chile)
- 1⁄2 teaspoon turmeric
- 2 teaspoons oil
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seed
- 2 dried red chilies, torn up (sold as oriental chiles)
- 1⁄8 teaspoon asafoetida powder
- 10 -12 curry leaves, torn
directions
- Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water.
- Cook dahl 20-25 minutes over medium heat.
- Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes.
- In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will "pop" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.).
- Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy!
- To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal.
- To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes.
- To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves.
- To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over.
- You may have to add a little water with the different types of veggies.
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Reviews
-
My friend, who is from South India, came into my kitchen a took a taste of the dal, and immediately said "this dish is South Indian", so apparently it is not only delicious but is truly authentic. Instead of using fresh tomatoes I added a 28 oz. can of roma tomatoes, and I substituted jalapenos for the Thai chiles,, but otherwise followed the basic tomato version of the recipe. I will gladly save this in my Indian cookbook, and make it often. Thanks for submitting.
Tweaks
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My friend, who is from South India, came into my kitchen a took a taste of the dal, and immediately said "this dish is South Indian", so apparently it is not only delicious but is truly authentic. Instead of using fresh tomatoes I added a 28 oz. can of roma tomatoes, and I substituted jalapenos for the Thai chiles,, but otherwise followed the basic tomato version of the recipe. I will gladly save this in my Indian cookbook, and make it often. Thanks for submitting.
RECIPE SUBMITTED BY
I'm a grad student (in chemistry, which is really just glorified cooking) who loves cooking anything and everything. I've recently been discovering a love of baking. My husband mostly enjoys my experimenting, except when it involves spiciness!
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<br>I typically follow recipes and therefore don't have very many of my own. I'm trying to get more daring, though. Hopefully I'll have many excellent recipes to donate here, eventually.