Tomato Dal
Recipe GLPRa4dad8a5ccafb6
A warmly spiced South Indian lentil curry featuring split pigeon peas cooked until tender and folded into a fragrant tomato-based sauce. Mustard and cumin seeds bloom in hot ghee, releasing their aromatic oils, then a ginger-garlic base builds depth before fresh tomatoes break down into the simmering dal. This gluten-free, vegetarian dish balances heat, acidity, and earthiness in each spoonful.
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Ingredients
½ cup Toovar dal (split pigeon peas)
2 cups Water
1½ tablespoons Oil or ghee
¼ teaspoon Mustard seeds
½ teaspoon Cumin seeds
1 teaspoon Ginger paste
½ teaspoon Garlic paste
2 small Green chilies, slit
1¼ cups Tomatoes, chopped
5 Curry leaves
¼ teaspoon Turmeric powder
1 teaspoon Red chili powder
to taste Salt
3 tablespoons Fresh cilantro, finely chopped
Directions
Rinse the toovar dal thoroughly under cold running water until the water runs clear, removing any debris. Transfer the cleaned dal to a pressure cooker and add 1½ cups of water. Close the lid securely and place the weight on top.
Cook on medium heat until the pressure cooker reaches 5-6 whistles, indicating the dal is fully cooked through (about 10-12 minutes).
Remove from heat and let the pressure release naturally. Once fully depressurized, carefully open the lid to reveal soft, cooked dal.
Heat the ghee or oil in a separate pan over medium heat. Once shimmering, add the mustard seeds and allow them to pop and crackle. Follow with the cumin seeds and let them sizzle briefly to release their aroma, about 30 seconds total.
Add the ginger paste, garlic paste, and slit green chilies to the tempered seeds. Stir well and cook for 30 seconds to a minute, until the raw aroma of ginger and garlic mellows out.
Add the chopped tomatoes and curry leaves to the pan. Mix gently and cook for 1-2 minutes, stirring occasionally, until some tomatoes break down into a soft pulp while others retain their shape.
Sprinkle the turmeric powder, red chili powder, and salt to taste over the tomato mixture. Stir well to distribute the spices evenly and cook for 1 minute.
Add the cooked dal from the pressure cooker along with an additional ½ cup of water to the tomato mixture. Stir to combine thoroughly. Adjust the water quantity if you prefer a thicker or thinner consistency.
Bring the dal to a gentle boil, then reduce the heat and simmer for 5-6 minutes, stirring occasionally, until the dal reaches your desired consistency and flavors meld together.
Stir in the freshly chopped cilantro just before serving. Taste and adjust salt and spices if needed.
Ladle the dal into serving bowls and garnish with a few extra chopped tomatoes on top. Serve warm as a comforting appetizer or light meal.
