Tomato Dhal

Tomato Daal (With Garlic seasoning)

Serves: 2 - 3
You will need

For dal:

100 g (1 cup) moong dal (split
yellow dal) / tur dal
300 ml ( 3 cups) water
1/2 teaspoon turmeric powder
1/2 teaspoon oil
1 teaspoon milk

For seasoning:

1 tablespoon oil
1 onion, finely chopped
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 tomato (pick well rip, 1 big
or 2 small size), finely
chopped
3/4 teaspoon salt (or to taste)
Extra 50 ml hot water

Method

For dal:

Wash and soak moong dal /
tur dal in 300 ml (3 cups) water for half an hour and
pressure cook along with
turmeric powder, oil and milk
for 20 minutes or until done
and soft (Reduce heat after 2
nd whistle and cook on a
medium heat for 15 minutes.
Do not open the lid. Allow the
cooker to cool naturally).

Method:
In a wide pan, heat oil. Add
finely chopped onion and fry
till pink color on a low to medium heat.
Add red chilli powder and
turmeric powder. Stir well on
a low heat for 2 minutes.
Add chopped tomato / tomatoes and stir well for 2 minutes.
Add boiled dal and salt to taste. Add extra 50 ml hot
water if required. Cover with a lid and cook on a low to medium heat for 12 - 15 minutes or until slightly thickens.

Final garlic tadka:

You will need
2 teaspoons oil
1 teaspoon jeera (cumin
seeds)
6 – 8 garlic cloves, finely
chopped
2 teaspoon chopped
coriander leaves

Method

Heat oil in a tadka pan. Add jeera and fry on a low heat for 1 – 2 minute until fragrant and light brown color.
Add chopped garlic and fry on a low heat for 3 – 4
minutes or until golden color.
Pour the seasoning over dal and serve hot with Rice /
Rotis. Sprinkle chopped
coriander leaves.