Kerala Style Tomato Dal
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 32752 times
This dal brings in a distinct south Indian flavor to the table. Toovar dal is cooked with a ground paste of coconut, red chilies and jeera, while tomatoes and jaggery enhance the flavor. Don’t forget to temper the dal with curry leaves and mustard seeds. Tastes awesome with steamed rice!
- Clean, wash and soak the dal in enough water for 30 minutes. Drain and keep aside.
- Combine the dal, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Whisk well, add the green chillies, tomatoes, jaggery, prepared paste and 1 cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside.
- For the tempering, heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the dry red chilli and curry leaves and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add this tempering to the prepared dal and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||156.3 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||6.2 mg|
|Folic Acid||49.4 mcg|
RECIPE SOURCE : Dals
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