Daal along with rice makes its appearance during our meal time in one form or the other; be it the humble daali thoy, Palak Daal, Mango Daal or the ubiquitous rasam, sambhar we have it pretty much every day.

At times, I also make this Spicy Tomato Daal which is quick, healthy and delicious. An Indian colleague of mine describes it as healthy soup in the comfort of a bowl. I couldn’t agree more, I mean after a long day what better way to unwind than to have this simple thick daal along with a bowl of rice?

Ingredients:

  • 3/4 cup toor daal
  • ¼ cup moong daal (split)
  • 3 ripe tomatoes (medium sized) [chopped]
  • 4-5 curry leaves
  • 1-2 tsp chilli powder
  • 2-3 dry red chilies (broken)
  • Coriander leaves for garnishing
  • 1 Tbsp Tamarind juice
  • 2 tsp Jeera/ cumin seeds ( I like lot of cumin seeds)
  • Turmeric a pinch
  • 1 tsp Mustard seeds
  • oil
  • salt

Method:

  • Pressure cook the moong daal+ toor daal in enough water along with 1 tsp  jeera/cumin seeds, ¼ cup chopped tomato, a pinch turmeric and 2-3 halves of broken red chilli.
  • After it is cooked, mash it and keep aside.
  •  Now take a deep vessel and heat 2 tsp of oil and add the mustard seeds. After they splutter, add jeera seeds and curry leaves, broken red chillies and reduce the heat a bit.
  • Add the finely diced tomatoes, salt and let it cook for a while until the water from the tomato is all absorbed.
  • Add chili powder and if required stream in little bit of oil. Add the tamarind paste and cook again.
  • Next add the boiled mashed daal and stir well. Let it simmer for about 5- 10 minutes.
  • Finally garnish with coriander leaves.

This tastes good when it is a bit tangy, so go little extra on the tamarind or tomatoes. Serve with rice.

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