Tomatoes (red, ripe and fresh) - 5 medium, finely chopped
Tuvar dal/Red gram dal/Arhar dal - 1/3rd cup
Green chillies - 2, slit
Pepper Powder - 1/4 tsn
Rasam Powder - 1 tsn
Jaggery - 1 tsn
Coconut(fresh) - 1/3rd cup, grated
Ginger - 1/2 " piece, minced
Salt - to taste
Coriander leaves - for garnishing, finely chopped
Water - 1 to 2 cups (depending on the thickness of the curry you desire)
Ghee/Clarified Butter - 2 tsn
Mustard - 1/2 tsn
Jeera/Cumin Seeds - 1/2 tsn
Curry Leaves - 1 sprig
Dried Red Chillies - 1, broken in halves
Hing/Asafoetida - 1 pinch
- Cook the dal in a pressure cooker and mash it. Keep it aside.
- Heat ghee/clarified butter in pan on medium-low heat. Add in the tempering.
- Once the mustard seeds and cumin seeds splutter, add in the tomatoes, green chillies and ginger and mix well. Fry them till the tomatoes soften.
- Add in 1/2 the water, rasam powder, salt, jaggery and boil covered for 5 minutes on a low flame.
- Then add in the cooked dal, remaining water. Check for consistency and taste and add in more water or/and salt as per liking. Let it boil uncovered for another 2 minutes.
- Add in the coconut, coriander leaves and mix well for a minute. Get it off the flame and serve with cooked rice, hot.
This dish goes well on any day - be it hot,cold or a rainy one. As it is mild to taste and flavoursome, it really is a stomach-pleaser and wont disappoint your taste-buds either. Serve some fried papads on the side and this can truly make for an appetising meal, be it lunch or dinner.