Andhra Style Tangy Tomato Dal

by MalaShenoy
Andhra style tomato dal where pigeon pea lentils are cooked with tomatoes and other spices-herbs. This is slightly tangy and a flavorful too. This dal mixed with ghee and rice with Mango Avakai is a dearly loved combination and an integral part of everyday Andhra vegetarian food culture.
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Votes: 1
Rating: 4
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Cuisine Andhra
Prep Time 15 minutes
Servings
people
Ingredients
  • masoor dal/red lentil - ½ cup
  • Oil - 1 tbsp
  • minced ginger - ½ tsp
  • whole jeera - ½ tsp
  • Curry leaves - 2 springs
  • Dried red chilies - 2-3
  • asafetida/hing - ¼ tsp
  • medium onion, chopped - 1
  • turmeric/haldi powder - ½ tsp
  • tomatoes pureed - 3
  • Chili powder - ½ tsp
  • jaggery/gur - 1 tsp
  • Salt -
  • Freshly chopped coriander leaves -
Cuisine Andhra
Prep Time 15 minutes
Servings
people
Ingredients
  • masoor dal/red lentil - ½ cup
  • Oil - 1 tbsp
  • minced ginger - ½ tsp
  • whole jeera - ½ tsp
  • Curry leaves - 2 springs
  • Dried red chilies - 2-3
  • asafetida/hing - ¼ tsp
  • medium onion, chopped - 1
  • turmeric/haldi powder - ½ tsp
  • tomatoes pureed - 3
  • Chili powder - ½ tsp
  • jaggery/gur - 1 tsp
  • Salt -
  • Freshly chopped coriander leaves -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Boil the dal with sufficient water in a pressure cooker for 4-5 whistles.
  2. Heat oil in a pan and add cumin seeds, minced ginger, curry leaves and dried red chili.
  3. Once the curry leaves are dry and crisp, add asafetida/hing.
  4. Add in the onions and salt, cook until soft and translucent. Once the onions are cooked, add tomato puree, turmeric, chili powder, jaggery and salt and mix well.
  5. Cover the pan with a lid and let it simmer in low flame for 20 minutes till the oil separates from the masala.
  6. Now add the boiled dal and simmer for a few minutes.
  7. Garnish with coriander leaves.
  8. Serve Andhra Style Tangy Tomato Dal with steamed rice.
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