Green Tomato Masial

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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