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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
1/4 cup - grated
(frozen works too)
1 tsp each - mustard, black lentils,
1/4 tsp -
A few sprigs -
1 to 2 tbsp - sliced
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.
Recipe Courtesy: http://chefinyou.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.