Tomato Lentil Curry ( Tomato Tadka Dal)

Tomato Dal Lentil Curry

 This Delicious Dal/ Curry Soup is every bit as tasty as it is nutritious. Indian food has a science to every dish.  Due to its ancient cultural heritage , every spice and lentil  has a reason for being in the dish. Makes for a interesting topic as well sheer goodness for the body.





Ingredients:

250 gms of Boiled Pigeon Peas  split and skinned ( Tur (tuvar)  Dal)
 I pressure cook mine for up to 3 whistles. I have an old fashioned one but many on the market todays are more sophisticated. You need to get the lentils soft enough to mash up.  Alternately you could boil them but i find that it takes a very long time and we all never have enough time.
Mash up the boiled dal  to a mush consistency using a potato masher of a hand mixer.

1 whole onion finely chopped
1-3 green chilies - Small variety obtained at Asian or Indian store.  Thai  green chilies can  also be used.  I find that 3 chilies doesn't make it very spicy as the lentils absorb a lot of the hotness but for the people who cannot handle spiciness, I would stick with 1 only.
6  Garlic bulbs finely chopped
1 big tomato soft and ripe finely chopped retaining the seeds and juice

Tempering ingredients
2 tbs Ghee ( Clarified butter or any oil of your choosing)  Ghee brings out the fabulous flavor in this dish.  but its a preference
1 Teaspoon each of  Mustard Seeds, Cumin Seeds
1/2 teaspoon Asafoetida ( hing)
2 stalks Curry leaves.  Available at Indian stores.   about 10 leaves
1-2 Whole red dry chilies

Garnish:

2 Tbs Coriander leaves Chopped fine to sprinkle at the end.

Method:

Heat the Ghee in a 2-3 quart deep pot or larger.  ( high flame)
Add the Mustard ,Cumin and Dry Red chillies.
As soon the mustard seeds start to crackle , add the curry leaves and then the hing. let it sizzle for 10 seconds  and immediately follow with the  green chilies, garlic and onions. Stir until the onion has softened and lightly browned.  ( medium flame) Then add the chopped Tomato and mix well on medium flame until softened. Add the boiled Pigeon Peas ( Tur Dal)  and Salt per taste and simmer for 15 minutes stirring once in a while.
Taste for Salt
and finish off with the Coriander leaves

Suggested Sides.  Plain Boiled Rice and Vegetable Dish.

Enjoy

Jannki