Ingredients

• 3/4 cup - tuvar dal (yellow split peas or pigeon peas), covered with water, then pressure cooked or boiled until tender
• 4 medium green tomatoes, chopped into an even dice of about 1/2 cm
• 1 tbsp - canola or other vegetable oil
• 1 heaping tbsp sambar powder
• 1 tsp - mustard seeds
• A generous pinch of asafetida (hing)
• 1 sprig curry leaves
• 2 green chillies, slit through the middle
• Salt to taste

How to Make Green Tomato Masial

• Heat the oil in a saucepan.
• Add the mustard leaves and asafoetida.
• When the mustard splutters, add the curry leaves and stir quickly.
• Then, add the green tomatoes.
• Cook until the tomatoes break down and get quite tender - for about 10 minutes, stirring frequently.
• Add the sambar powder, stir thoroughly, then add the cooked tuvar dal.
• Add salt to taste, and add water if the mixture is too thick. Let it come to a boil, then lower the heat and simmer for about 10 minutes so that all the flavours come together.
• Garnish, if desired, with chopped coriander leaves.
• This dish is best eaten with plain boiled rice, but it also goes quite well with chapattis.
• Recipe Courtesy: Holy Cow Vegan