Name: Tamater wali Daal...(Tomato Daal) recipe by Zeenath Fathima at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 7
Ingredients: Pigeon pea lentils or toor daal 1 1/2 cups (soaked for an hour); Tomatoes 6-7; Ghee 1 tsp; Salt 1 tbsp; Ginger garlic paste 1 tbsp; Turmeric 1/2 tsp; FOR THE TEMPERING ; curry leaves 12; Oil 2 tbsp; Cumin seeds 1 tbsp; Garlic cloves 4-5; Dry red chillies 4-5; Onion sliced thinly medium 1

ABOUT Tamater wali Daal...(Tomato Daal) RECIPE

Tomatoes are used aplenty in this daal. A lovely variation of daal that can served with rice and rotis too. Too yummy and a bit tangy too due to juicy tomatoes. This goes well with rice and pickle and can be described as a perfect comfort meal along with poppadums (papad). Happy Eating !!!!!!!!!!!!!

Ingredients Serving: 7

Pigeon pea lentils or toor daal 1 1/2 cups (soaked for an hour)
Tomatoes 6-7
Ghee 1 tsp
Salt 1 tbsp
Ginger garlic paste 1 tbsp
Turmeric 1/2 tsp
FOR THE TEMPERING ; curry leaves 12
Oil 2 tbsp
Cumin seeds 1 tbsp
Garlic cloves 4-5
Dry red chillies 4-5
Onion sliced thinly medium 1

Instructions

Add turmeric, dal and ginger garlic paste to the pressure cook along with 2 cups of water.
Add chopped tomatoes, ghee and green chillies too..
Pressure cook for 6-7 whistles.
Open the lid of the cooker after the pressure settles down.
Let it simmer on a medium flame.
Adjust the consistency by adding some hot water if needed. It should be semi thick.
In a pan, heat oil for tempering.
Saute sliced onion at first until light pink in colour.
Add cumin seeds, curry leaves and garlic cloves thinly sliced.
Followed by dry red chillies.
Add this hot tempering to the simmering dal.
Adjust salt and switch off the gas.
Serve hot with plain boiled rice and chapatis.

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