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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- masoor dal/red lentil - ½ cup
- Oil - 1 tbsp
- minced ginger - ½ tsp
- whole jeera - ½ tsp
- Curry leaves - 2 springs
- Dried red chilies - 2-3
- asafetida/hing - ¼ tsp
- medium onion, chopped - 1
- turmeric/haldi powder - ½ tsp
- tomatoes pureed - 3
- Chili powder - ½ tsp
- jaggery/gur - 1 tsp
- Salt -
- Freshly chopped coriander leaves -
Ingredients
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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.
- 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.
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