STREAMING NOW: Taste in Translation

Tomato Dahl Dal (Or Mango, or Cucumber, or Lemon, or Spinach)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is amazingly versatile. My friend Sirisha from South India gave it to me. Read the end for how to change it for the different versions. Some of the ingredients are more easily available in Indian grocery stores (particularly the dal and curry leaves). You can sub half a jalepeno for the chile... leave the seeds or take them out as your spicy preference dictates. I always take the seeds out of the Thai chiles, and it comes out "moderately spicy."”

Ingredients Nutrition


  1. Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water.
  2. Cook dahl 20-25 minutes over medium heat.
  3. Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes.
  4. 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.).
  5. Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy!
  6. 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.
  7. To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes.
  8. To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves.
  9. To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over.
  10. You may have to add a little water with the different types of veggies.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a