Tomato (three ways) dal
Dal is a staple and comforting dish in India. Today’s recipe elevates the humble Tomato dal to a new level by incorporating 3 types of tomatoes in 3 different ways. This recipe is very simple, but packs a lot of flavor with the variety of tomatoes each of which offer unique tastes. The only seasoning used is kasoori methi.
Servings: 8
Ingredients
- 2 cups Masoor dal or pink lentils
- 3 Heirloom tomatoes or Beeksteak tomatoes
- 3 Roma tomatoes chopped
- 10 Cherry tomatoes
- 1 tbsp Kasoori methi or dried Fenugreek leaves
- 2 tbsps Oil
- 1 tsp Cumin seeds
- 1 Anaheim pepper chopped
- 1 stalk Curry leaves
- Coriander Leaves finely-chopped for garnish
Instructions
- Pour hot boiling water over the heirloom tomatoes and let sit for 5 minutes
- Remove the skin and make a fine puree in a blender
- Clean the lentils and start cooking it on a stove with 1 cup of water and the tomato puree
- Add enough water to the lentils well; add turmeric and salt and set the lentils aside
- Second, in a flat skillet, add 1 tsp of oil and saute the roma tomatoes till it becomes well cooked and pulpy
- Third, take a small cast iron saucepan, add oil and fry the cumin seeds
- Turn off heat and add the Anaheim peppers and curry leaves, mix to seep and fry well
Final Assembly -
- Transfer the cooked lentils to a serving dish
- Add the cooked tomatoes and mix well
- Add the fried seasoning along the sides in a circle
- Next garnish with the coriander leaves in another circle
- Finally add the chopped curry tomatoes in the middle
- Put the lid and let it all steep in the heat
- Serve with rice