Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Dazzling Dals ~ Tomato Dal


Dazzling Dals ~ Tomato Dal (Tomato Pappu)

I get lot of questions about the recipes I write at Mahanandi. Some show a mix of disdain and curiosity typical of a museum visitor and some convey a genuine interest. I live in a foreign country, still I cook and write about the food of my home. I guess it is expected to get both types of comments on my recipes.

When people show genuine interest, it feels good and I try to respond to their comments. One such genuinely interested person is Linda of Out of the Garden food blog. From her comments, I had a sense that she is very fond of one particular recipe of mine. So, whenever Linda inquired about the details, I replied her with equal enthusiasm. Guess what! She not only used the recipe to prepare the dish, but she also perfected the process and wrote about it on her blog. The recipe is none other than the dazzling dal, my beloved amma mudda. Linda’s description of amma muddas truly conveys her enthusiasm and a delight to read. I thank Linda for treating the recipe and the feelings associated with it with respect. I will think of her amma mudda post as a great gift to Mahanandi on its second anniversary.

Here is one more dazzling dal recipe - tomato dal. A basic and beginners favorite in Indian cooking, tomato dal is a simple and flavorful main course dish. Can be served with rice or chapatis for a hearty, satisfying meal.

Recipe:

• ½ cup toor dal and 1½ cups of water
• 1 big ripe tomato - cut to chunks
• 1 small onion - cut to chunks
• 6-8 green chillies - finely chopped
• ¼ tsp turmeric and marble-sized tamarind

- Take them all in a pressure cooker and cook until the dal reaches fall apart stage. Usually takes about 10 to 15 minutes in a pressure cooker. Once the valve pressure is released, remove the lid and add about half teaspoon of salt. Mix and mash the dal to soft consistency with a wood masher.

In a separate vessel, do the popu or tadka (toasting cumin, mustard seeds, curry leaves etc in oil). Add the mashed tomato dal to the popu. Mix and serve hot with rice or with chapati.


Tomato Dal mixed with Rice and on the side Green Brinjal Curry ~ Our lunch today
and my entry to JFI: Tomato hosted by Lovely RP of My Workshop

Notes:
Recipe source: Amma

Posted by Indira©Copyrighted in Toor Dal, Tomato, Amma & Authentic Andhra, Jihva For Ingredients (Wednesday March 28, 2007 at 5:22 pm- permalink)
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