| Recipe Name:
Tomato dhal (kerala style) |
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| Category:
Indian Regional |
Sub Category:
Kerala |
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| Prep Time |
Cook Time |
Serves |
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Ingredients: |
| Tur dal |
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1 cup |
| Ripe tomatoes |
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4 (Finely chopped) |
| Green chillies |
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2 (split in to two) |
| Red chillies |
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4 |
| Cumin seed |
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2 teaspoon |
| Grated coconut |
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of half a coconut |
| Baby onions - Finely chopped |
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5-6 |
| Few curry leaves |
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| Mustard seeds |
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1 teaspoon |
| Cooking oil |
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2 teaspoons |
| Turmeric powder |
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1 teaspoon |
| Salt to taste |
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Method: |
- In a pressure cooker, cook the toor dhal with enough water. It should be in the paste form when done.
- In a vessel, take the cooked dhal paste, add tomatoes. Add salt, turmeric powder, green chillies and allow the tomatoes to be cooked.
- Grind the coconut, red chillies and the cumin seeds together.
- When the tomatoes are cooked, add the coconut paste to the dhal.
- Cook the mix for another 5 minutes. Add more water, if necessary.
- In another pan, heat the oil and allow mustard seeds to splutter, add the curry leaves and chopped red chilli to it. Add the chopped baby onions and sauté them till golden brown.
- Add the seasoning to dhal and serve.
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.jpg "Tomato dhal (kerala style)")
