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Kerala Style Tomato Dal


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This dal brings in a distinct south indian flavor to the table. Toovar dal is cooked with a ground paste of coconut, red chilies and jeera, while tomatoes and jaggery enhance the flavor. Don’t forget to temper the sambar with curry leaves and mustard. Tastes awesome with steamed rice!

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Preparation Time: 
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Makes 4 servings
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Ingredients


1 cup toovar (arhar) dal
2 green chillies , lenghtwise
1/2 cup chopped tomatoes
1 tbsp grated jaggery (gur)
1/2 tsp turmeric powder (haldi)
salt to taste

To Be Ground Into A Smooth Paste
1/4 cup freshly grated coconut
1 whole dry kashmiri red chilli , broken into pieces
1/2 tsp cumin seeds (jeera)
1/4 cup water

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli , broken into pieces
4 to 5 curry leaves (kadi patta)
1/4 cup chopped onions
2 tbsp oil

Method
  1. Clean, wash and soak the dal in water for about 30 minutes. Drain.
  2. Pressure cook the dal with turmeric powder, salt and 3 cups of water till soft.
  3. Whisk well, add the green chillies, tomatoes, jaggery, coconut paste and 1 cup of water and bring to boil and simmer for 10 minutes.
  4. To make the tempering, heat oil in a small pan and add the mustard seeds.
  5. When the seeds crackle, add the dry red chilli and curry leaves.
  6. Add the chopped onions and sauté till the onions turn golden brown in colour.
  7. Pour the dal and mix well.
  8. Serve hot.
RECIPE SOURCE : DalsBuy this cookbook
2 reviews received for Kerala Style Tomato Dal
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Vinita_RajSeptember 11, 2012

Toovar dal cooked with tomatoes and coconut. Nice South Indian flavor.

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Helpful reviews for this recipe
Reviewed September 11, 2012by Vinita_Raj

Toovar dal cooked with tomatoes and coconut. Nice South Indian flavor.

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Reviewed October 03, 2011by madlika

I have made it several times and it always turns out a perfect yummy creation. I had added a little less jaggery to have more tartness which my family loves. It goes well with both rice as well as chapatis

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