TOMATO DAHL DAL (OR MANGO, OR CUCUMBER, OR LEMON, OR SPINACH)
This recipe is amazingly versatile. My friend Sirisha from South India gave it to me. Read the end for how to change it for the different versions. Some of the ingredients are more easily available in Indian grocery stores (particularly the dal and curry leaves). You can sub half a jalepeno for the chile... leave the seeds or take them out as your spicy preference dictates. I always take the seeds out of the Thai chiles, and it comes out "moderately spicy."
Provided by Hwin5168
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water.
- Cook dahl 20-25 minutes over medium heat.
- Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes.
- In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will "pop" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.).
- Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy!
- To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal.
- To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes.
- To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves.
- To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over.
- You may have to add a little water with the different types of veggies.
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M K SENARATH JAYATHUNGA
[email protected]This tomato dahl was just okay. I found it to be a bit bland, and the texture was a bit too thick for my taste. I would not recommend this recipe to others.
Stha Gopi
[email protected]I've made this tomato dahl several times now, and it's always a hit with my friends and family. It's a great way to use up leftover tomatoes, and it's so easy to make.
Dawet Debena
[email protected]This was a great recipe! I made it with brown lentils instead of red lentils, and it turned out really well. The dahl was flavorful and hearty, and it was perfect for a cold winter night.
Surya Subedi
[email protected]I'm not a huge fan of dahl, but this tomato dahl was really good! The flavors were well-balanced and the texture was perfect. I would definitely recommend this recipe to others.
Jayasekara donal121
[email protected]This tomato dahl was delicious! I made it for dinner last night and my whole family loved it. The flavors were amazing, and it was so easy to make. I will definitely be making this again.