Tomato Dal

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 - onion, chopped
  • 1 - carrot, chopped into small cubes
  • 1 to 2 - green chillies, thinly sliced (as per taste)
  • 4 - medium tomatoes, chopped
  • 1/2 cup - red lentils, cleaned and drained in cold water
  • 2 to 3 - garlic, minced
  • 1 inch - grated ginger
  • 1/4 cup - grated coconut (frozen works too)
  • 1 tsp each - mustard, black lentils, turmeric and cumin
  • 1/4 tsp - asafoetida
  • 1 - lemon
  • A few sprigs - cilantro and curry leaves
  • 1 to 2 tbsp - sliced almonds

How to Make Tomato Dal

  • In a pan, heat 1/2 tsp oil and temper it with mustard seeds, cumin, chillies and black lentils (urad dal) until the mustard starts spluttering.
  • Then add garlic, onions, carrots and tomatoes along with salt, asafoetida and turmeric. Saute them until soft.
  • Add the red lentils and saute for 2-3 minutes.
  • Add 2 cups of water along with curry leaves, close the lid and let the lentils cook for about 10-15 minutes until soft.
  • If the gravy gets too thick, add more water as per the consistency required.
  • Meanwhile toast the almonds until aromatic. You can do it either in an oven or with a skillet.
  • Grind the coconut along with a little water and add it to the cooked lentils.
  • Cook for another 2-5 minutes and garnish with cilantro and almonds.
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