Easy Andhra-Style Tomato DalVeg
Enjoy the ultimate comfort with this easy Andhra-style Tomato Dal. This wholesome, tangy, and protein-rich dish is perfectly spiced with a fragrant tadka of mustard seeds, fenugreek, and aromatic curry leaves. Naturally onion and garlic-free, it is a simple yet satisfying meal that comes together quickly in a pressure cooker. Serve this warm, flavorful dal over a bed of fluffy steamed rice with a drizzle of ghee for a delicious and nutritious everyday dining experience.
Ingredients
1 cup Pigeon Peas (Toor Dal)
250 g Tomato
2 cups Water
2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Fenugreek Seeds
3 nos. Dry Red Chilli
3 nos. Green Chilli (slit)
8 leaves Curry Leaves
1 tsp Turmeric Powder
pinch Asafoetida Powder (Hing)
to taste Salt
For garnishing Coriander Leaves (chopped)
Instructions
1
Dry roast the toor dal in a pan until fragrant to enhance its flavor.
2
Once done, remove it from the heat and rinse it thoroughly with water.
3
Transfer the rinsed dal into a pressure cooker. Add 2 cups of water and the diced tomatoes. Close the lid and cook for about three whistles.
4
Once the whistles are complete, allow the pressure to release naturally before opening the cooker lid.
5
The dal and tomatoes should be soft and well-cooked.
6
In a separate pan, heat 2 tablespoons of oil. Add the mustard seeds and fenugreek seeds.
7
Once they begin to splutter, add the dried red chillies, a pinch of asafoetida, slit green chillies, and fresh curry leaves.
8
Pour the cooked dal and tomato mixture into the pan with the tempering. Stir to combine everything thoroughly.
9
Add salt to taste and the turmeric powder. Let the mixture simmer for 1–2 minutes so the flavors meld together.
10
Garnish with freshly chopped coriander leaves. Remove from heat and serve hot with steamed rice and a drizzle of ghee.
