Name: Andhra Style Tangy Tomato Dal
Prep time: 15 min
Total time: 15 min
Ingredients: ½ cup masoor dal/red lentil; 1 tbsp oil; ½ tsp minced ginger; ½ tsp whole jeera; 2 springs curry leaves; 2-3 dried red chilies; ¼ tsp asafetida/hing; 1 medium onion, chopped; ½ tsp turmeric/haldi powder; 3 tomatoes, pureed; ½ tsp chili powder; 1 tsp jaggery/gur; Salt; Freshly chopped coriander leaves

Andhra Style Tangy Tomato Dal

By MalaShenoy

• June 26, 2016

Andhra Style Tangy Tomato Dal

Andhra style tomato dal where pigeon pea lentils are cooked with tomatoes and other spices-herbs. This is slightly tangy and a flavorful too. This dal mixed with ghee and rice with Mango Avakai is a dearly loved combination and an integral part of everyday Andhra vegetarian food culture.

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Prep Time 15

Total Time 15

Cuisine Andhra

Servings people

Ingredients

½ cup masoor dal/red lentil
1 tbsp oil
½ tsp minced ginger
½ tsp whole jeera
2 springs curry leaves
2-3 dried red chilies
¼ tsp asafetida/hing
1 medium onion, chopped
½ tsp turmeric/haldi powder
3 tomatoes, pureed
½ tsp chili powder
1 tsp jaggery/gur
Salt
Freshly chopped coriander leaves

Instructions

Boil the dal with sufficient water in a pressure cooker for 4-5 whistles.
Heat oil in a pan and add cumin seeds, minced ginger, curry leaves and dried red chili.
Once the curry leaves are dry and crisp, add asafetida/hing.
Add in the onions and salt, cook until soft and translucent. Once the onions are cooked, add tomato puree, turmeric, chili powder, jaggery and salt and mix well.
Cover the pan with a lid and let it simmer in low flame for 20 minutes till the oil separates from the masala.
Now add the boiled dal and simmer for a few minutes.
Garnish with coriander leaves.
Serve Andhra Style Tangy Tomato Dal with steamed rice.