Tomato Dal

Tuvar dal cooked with tomatoes and served with a fragrant tempering of mustard seeds, dried whole red chillies and curry leaves.

Time: 30 minutes


Serves: 4

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  1. Ingredients for Dal:
  2. 3/4 cup tuvar dal (split pigeon peas)
  3. 1/4 cup red lentils (masoor dal)
  4. 4 tomatoes, finely chopped
  5. 1 large onion, finely chopped
  6. 2 green chillies, roughly chopped
  7. 1 teaspoon finely chopped garlic
  8. 1 teaspoon finely chopped ginger
  9. 2 tablespoons finely chopped coriander leaves
  10. 1/2 teaspoon turmeric powder
  11. 1/2 teaspoon red chilli powder
  12. Salt to taste
  13. Ingredients for Tempering/Tadka:
  14. 1 tablespoon oil
  15. 1 teaspoon mustard seeds
  16. 3-4 dried red chillies
  17. 8-10 curry leaves
  18. 1/4 teaspoon asafoetida


  1. Soak the dal in warm water for 30-40 minutes.
  2. Drain the dal. Combine all the ingredients for dal and 2 cups of water in a pressure cooker. Pressure cook on high heat for 3 whistles and on low heat for 5 minutes. Let the steam escape before opening the lid of pressure cooker.
  3. Heat oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves, dried red chillies and asafoetida. Saute for about half a minute or less making sure that the curry leaves and red chillies release their aroma in the oil but do not get burnt.
  4. Pour this tempering into the dal.
  5. Add coriander leaves and serve hot.

Recipe Tip:

If you do not have time to soak the dal, pressure cook it for longer duration. When cooking on low heat, cook for 8-10 minutes instead of 5 minutes.

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