Sunday, February 5, 2012

Tomato Dhal

DSC03241 DSC03192 Dhal cooked with tomatoes and gently tempered with fried onions, dried red chillies, curry leaves and other exoitic spices is a comfort food in itself. Served with hot rice and a few drops of ghee, is one soothing therapy for soul. This recipe comes start from Granny's kitchen. DSC03222
To Pressure Cook:
2 Large Ripe Tomatoes(Sour Varitey), cut into 6-8 peices each.
1-1/2 cups Toor Dal
3-4 cups Water
4 pods Garlic
4 Green Chillies slit
1/2 Tsp Turmeric Powder
1 tsp gingely oil Salt to taste

DSC03212 For Tempering/Talimpu/Tadka :
1 Tbsp Ghee or Gingely(sesame) Oil
1/2 tsp Mustard Seeds
4 Red Chillies broken
1 Small Onion cut length wise
4 Small garlic Pods with skin(Slightly beaten)
A few Curry leaves A hint of Hing/Asafoetida DSC03207

Wash dal and add cut Tomatoes to it.
Pressure cook dal and tomatoes with all the other ingredients in the "To Pressure Cook Section". Mash dal adding required salt once cooked.
In a kadai heat oil and add all the tempering ingredients after the mustard splutters.
Fry a little and then add the cooked dal and mix it thoroughly.
Garnish with Coriander if desired.
Serve hot with Rice or Rotis.
Goes well with any accompanying vegetable roast or chicken, meat or fish roast.
Even more exciting combination is Tomato Dhal with Dry fish roasted with onions. DSC03214