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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.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Servings: 8


  • 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


  • 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