Ingredients - Serves 4-5
- 250 g tomatoes, chopped
- ½ cup split pigeon peas (toor dal) or split red lentils (masoor dal) (split pigeon peas/toor dal will take longer to cook)
- 2-3 green chillies, chopped (adjust based on your spice/heat tolerance)
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- fresh coriander, chopped, optional
- Salt, to taste
- For the tempering
- 2 tbsp oil
- ½ tsp fenugreek seeds
- 1 tsp mustard seeds
- 4-5 dried red chillies, broken into small pieces
- 6-8 curry leaves, optional
- a pinch of asafoetida (hing)
Steps
- Cook the lentils separately until soft and mushy
- Heat the oil in a pan. Fry fenugreek seeds until they start to brown. Add mustard seeds and dried red chillies and fry till the mustard seeds start to splutter
- Add the chillies, curry leaves and a pinch of asafoetida and fry till the curry leaves wilt
- Mix in the tomatoes and cook until soft and mushy
- Add turmeric and red chilli powder, mix well
- Mix in the cooked lentils, add up to ½ cup of water if necessary
- Garnish with fresh coriander, season with salt and serve hot with rice
Use a {pressure cooker} to speed up the cooking
By Sirisha Tadimalla on