When the world's most popular fruit gets cooked with simple lentils along with some flavourful Indain spices and aromatic Indian tadka (tempering) the result is comforting and gratifying. Tomatoes are must in every Indian pantry. My pantry never run out of these luscious, delectable and tangy fruits which are full of vitamins and antioxidants. The presence of Lycopene in these fruits has also been shown to improve the skin's ability to protect against harmful UV rays. Dal (dahl, dhal or daal) can be commonly referred to as lentils/pulses. The dal used in making this tomato dal is Toor/Toovar dal/Pigeon Pea. This dal is rich with potassium, phosphorus, magnesium and calcium. It has good amount of iron and selenium and small amount of zinc, copper and manganese.
- 1/2 tbsp Mustard seeds
- 1/2 tbsp Cumin seeds/Jeera
- 1 dry Red chilli
- 2-3 cloves Garlic, peeled and crushed with hand
- 5-6 Curry leaves
- Wash and pressure cook toovar dal with a drop of oil and set aside.
- In a heavy bottom vessel or kadai, heat oil and add mustard seeds when they start to splutter add cumin seeds, dry red chilli, garlic and curry leaves.
- Now add onions to this tempering and saute till they turn transparent. Now add chopped tomatoes, green chillies, red chilli powder, turmeric powder and salt.
- Cook till tomatoes are soft. Now add cooked dal. Add 1/2 cup of water (if needed) and bring it boil to get the desired consistency of the dal.
- Add fresh springs of coriander and serve hot with white steamed rice.
- Last but not least add your 'love' to make the dish 'YUMMY'.
* Toovar Dal = Toor Dal = Arhar = Kandi Pappu = Red Gram.