Tomato dal

Tomato dal is an effortless and appetizing main course dish. This is a very common and basic preparation in Andhra cuisine. The combination of tomatoes and dal gives a wonderful flavor to the dish. When you are in a dilemma about making curries, this is an easy dish to fall back. This dish, with a dollop of ghee in hot rice along with avakkai pickle makes a lip smacking combination.


  • Toor dal boiled- 1cup
  • Tomatoes- 3 nos
  • Onion- 1no
  • Green Chilies- 2nos
  • Turmeric powder- 2tsp
  • Red chilly – 1tsp
  • Oil- 1tbsp
  • Mustard seeds- 1tsp
  • Curry leaves- few
  • Salt- as per taste
  • Pinch of Hing
  • 1 &1/2 tsp ginger-garlic paste
  • Wash and cut the tomatoes into medium size pieces. Wash yellow lentil with plenty of water. Boil it and let it rest for a while. Cook till 3 whistles. Turn off the flame and wait until the pressure go off.Heat a non-stick pan, add oil.Once oil is heated add mustard seeds. Let them splutter than add hing,ginger-garlic paste,  onion.Saute  until onions are slight golden brown.Now put the chopped tomatoes, yellow lentil, turmeric, chopped green chillies and two cups of water in the non-stick pan. Let it cook for 5 mins than add salt, chopped coriander leaves. Let cook on a medium flame for about 5 minutes. Turn off the heat. Heat oil in a pan for seasoning and add mustard seeds and cumin seeds. Let them splutter. When they start to splutter add red chilli, hing and curry leaves. And stir for another few seconds. Remove from the flame and pour over the cooked tomato dal. Mix well and serve with hot steamed rice or roti.

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Filed under Dals, Lentils.

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