Tomato dal/ Tomato bele saru / Dal sambhar
Every household in India has it's own version of making dals. The type of dal used is also sometimes different at different places. This recipe is a variation of all the different types of dal we eat on a daily basis. It serves as a substitute for dal, plain sambhar or rasam. Try it for yourself and let me know how you liked it.
Servings - 2
Preparation Time - 10 mins
Cooking Time - 5 mins
Toor Dal - 2/3 cup or 2 handful
Water - 2 times of dal
Tomatoes - 2 (out of which 1/2 tomato finely chopped)
Jeera - 1/2 tsp
Pepper - 1/2 tsp
Dessicated coconut - 1/2 tsp (optional)
Fresh grated coconut - 1 tbsp
Green chilli - 2
Ghee - 1/2 tsp
Curry leaves - 5 to 6
Coriander leaves - 2 to 3 strands
Mustard seeds/ Rai - 1/2 tsp
Hing - a pinch
Jaggery - cherry sized ball
Salt to taste
1. Wash toor dal and cook it well in a pressure cooker. To cook, add water to dal and give 5 or 6 whistles to cooker.
2. Meanwhile when the dal cools down, dry fry jeera, pepper and dessicated coconut until it turns slightly brown.
3. Grind the above fried items along with 1 and a 1/2 tomatoes and fresh coconut. No need to add water as tomato will leave a lot of water.
4. In a small pan, heat ghee and add mustard seeds. After it splutters, add hing and finely chopped tomatoes to it. Fry the tomatoes until they become soft.
5. Now, crush the dal using a hand blender or manual whisk. Add the ground mixture, cooked tomatoes, green chillies, salt, jaggery, curry leaves and coriander leaves. Boil the dal with masalas for 5 mins in medium flame and turn off the stove.
6. Dal is ready to eat with rice or roti.
1. Toor dal can be cooked in any means that is comfortable to you. For eg., you can cook it in cooker, directly adding dal and water to cooker and giving whistles. You can also soak dal for half an hr and cook it in rice cooker.
2. Garlic is optional and can be added while grinding.
3. The amount of green chilli and pepper can be either increased or decreased based on individual taste. The above ingredients will prepare a medium spicy dal.
Servings - 2
Preparation Time - 10 mins
Cooking Time - 5 mins
Ingredients
Toor Dal - 2/3 cup or 2 handful
Water - 2 times of dal
Tomatoes - 2 (out of which 1/2 tomato finely chopped)
Jeera - 1/2 tsp
Pepper - 1/2 tsp
Dessicated coconut - 1/2 tsp (optional)
Fresh grated coconut - 1 tbsp
Green chilli - 2
Ghee - 1/2 tsp
Curry leaves - 5 to 6
Coriander leaves - 2 to 3 strands
Mustard seeds/ Rai - 1/2 tsp
Hing - a pinch
Jaggery - cherry sized ball
Salt to taste
Steps for preparation
1. Wash toor dal and cook it well in a pressure cooker. To cook, add water to dal and give 5 or 6 whistles to cooker.
2. Meanwhile when the dal cools down, dry fry jeera, pepper and dessicated coconut until it turns slightly brown.
3. Grind the above fried items along with 1 and a 1/2 tomatoes and fresh coconut. No need to add water as tomato will leave a lot of water.
4. In a small pan, heat ghee and add mustard seeds. After it splutters, add hing and finely chopped tomatoes to it. Fry the tomatoes until they become soft.
5. Now, crush the dal using a hand blender or manual whisk. Add the ground mixture, cooked tomatoes, green chillies, salt, jaggery, curry leaves and coriander leaves. Boil the dal with masalas for 5 mins in medium flame and turn off the stove.
6. Dal is ready to eat with rice or roti.
Tips
1. Toor dal can be cooked in any means that is comfortable to you. For eg., you can cook it in cooker, directly adding dal and water to cooker and giving whistles. You can also soak dal for half an hr and cook it in rice cooker.
2. Garlic is optional and can be added while grinding.
3. The amount of green chilli and pepper can be either increased or decreased based on individual taste. The above ingredients will prepare a medium spicy dal.
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