Name: South Indian Green Tomato Dal, Thakkali Masiyal
Prep time: 10 min
Cook time: 50 min
Yield: 8
Ingredients: 3/4 cup mung lentils ((moong dal or payatham paruppu)); 1/2 tsp turmeric; 5 medium tomatoes; 1 tsp vegetable oil; 1 tsp black mustard seeds; A generous pinch asafetida ((hing or perungayam, optional)); A sprig of curry leaves; 1/2 tsp fenugreek seeds ((optional)); 1 tsp black gram lentils ((urad dal or ulutham paruppu, optional)); 2 tbsp sambar powder ((since sambar powders that are storebought can vary widely from each other and those that are homemade, it's a good idea to add a tablespoon first, check if you want more, and add the rest, a little at a time, if needed)); Salt to taste

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A South Indian Green Tomato Dal or Thakkali Masiyal is a delicious summer treat. A vegan, soy-free, gluten-free and nut-free recipe.

This incredibly delicious South Indian Green Tomato Dal, which goes by the name of Thakkali Masiyal in Tamil Nadu where it springs from, is quite easily one of my favorite recipes to make each summer.

Partly because that’s the only time of year I can actually get green, unripe tomatoes — in my backyard. Here in the northeastern United States, where I live, I have never actually seen anyone selling green tomatoes, although it could be different in the south where green tomatoes are consumed, most famously as fried green tomatoes. So if I want to make this recipe, I have no recourse but to make my own tomatoes.

Green tomatoes have a rather delightful and somewhat subdued tartness, which make them a great ingredient to cook with. I make all kinds of recipes when I am lucky to have a good green tomato harvest, like my vegan fried green tomatoes and this vegan green tomato stew. But this dal, Desi’s favorite, is almost certainly the first dish I make when the tomato vine starts to sprout green globes.

This is a ridiculously simple dal and one that you can put together in minutes if you have the right ingredients on hand. Some people use ripe or underripe tomatoes in this dish, and you can certainly do that, but you won’t get quite the same flavor, so it’s worth looking for and finding the green tomatoes if you don’t grow your own.

The dal needs nine ingredients, and you probably already have them if you cook Indian food on a regular basis, but if you don’t you can skip three of them — the blackgram dal, the asafetida and the fenugreek seeds. These ingredients make this dal more traditional, but if you can’t get your hands on them, don’t sweat it because you’ll still have a delicious dal.

Nine ingredients for South Indian Green Tomato Dal (three are optional):

Mung dal (variously called moong dal or payatham paruppu). These are teeny yellow lentils and you can easily find them online or at the Indian grocery store.
Green tomatoes.
Curry leaves
Sambar powder
Black mustard seeds
Urad dal or blackgram dal (optional)
Asafetida or hing (optional)
Fenugreek seeds (optional)
Cilantro

Make the South Indian Green Tomato Dal:

Start out by cooking 3/4ths of a cup of mung lentils. This is easiest in a pressure cooker or Instant Pot, but you can also do this on the stovetop. To cook on the stovetop, add 1/2 tsp of turmeric to the lentils, cover with 2 inches of water, and bring to a boil. Cover the pot and continue cooking another 20 minutes or until the lentils are very tender and mushy.
Chop 5 medium green tomatoes into a dice of about half an inch.
Heat 1 tsp of vegetable oil. Add the mustard seeds and when they start to sputter, add the blackgram or urad dal, if using, asafetida, if using, and fenugreek seeds, if using. If you’re not using the last three ingredients, just skip ahead and add the curry leaves next, saute them for a few seconds, then add the green tomatoes.
Stir everything well to mix, then turn the heat to medium-low, cover the saucepan and let the tomatoes cook about 5-10 minutes until they’re soft.
Add the cooked lentils or dal, add the sambar powder and salt. Mix well and let the dal come to a boil. Add water at any stage if it starts to look too thick. When you add water, always check to see if you need more salt.
Let the dal continue to boil on low heat for another five minutes, then turn off the heat and add the cilantro.

What do you serve the Green Tomato Dal with?

Traditionally, you’d eat this with an Indian flatbread like chapati, or with boiled rice.
You can serve an Indian sabzi or vegetable side with the dal. For some reason, I’ve always loved pairing a stir-fried okra sabzi with this dal, and they go beautifully together. You can also serve it with this Curried Carrot Salad, which would be perfect, or with this easy Aloo Matar.
If you don’t want to go to the trouble, just serve the dal with rice and some poppadum and an Indian pickle for a delicious meal.

If you make this recipe, be sure to let me know in the comments below. Or take a photo, share it on Instagram, and tag me @holycowvegan!

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Looking for more vegan dal recipes?

South Indian Cabbage Dal

10-minute Vegan Dal with Basic Tomato Onion Sauce

One-Pot Garlicky Spinach Dal

Dal Tadka

Cholar Dal

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South Indian Green Tomato Dal | Thakkali Masiyal**

Vegan, Gluten-free, Soy-free, Nut-Free

Print Recipe

South Indian Green Tomato Dal, Thakkali Masiyal

A South Indian Green Tomato Dal or Thakkali Masiyal is a delicious summer treat. A vegan, soy-free, gluten-free and nut-free recipe.

Prep Time10 mins

Cook Time50 mins

Course: Main/Dal

Cuisine: gluten-free, Indian, nut-free, South Indian Tamil, Soy-free, Vegan

Servings:

Calories: 86kcal

Author: Vaishali

Equipment

Pressure cooker or Instant Pot (preferred but not necessary)
Saucepan

Ingredients

3/4 cup mung lentils (moong dal or payatham paruppu)
1/2 tsp turmeric
5 medium tomatoes
1 tsp vegetable oil
1 tsp black mustard seeds
A generous pinch asafetida (hing or perungayam, optional)
A sprig of curry leaves
1/2 tsp fenugreek seeds (optional)
1 tsp black gram lentils (urad dal or ulutham paruppu, optional)
2 tbsp sambar powder (since sambar powders that are storebought can vary widely from each other and those that are homemade, it's a good idea to add a tablespoon first, check if you want more, and add the rest, a little at a time, if needed)
Salt to taste

Instructions

Start out by cooking 3/4ths of a cup of mung lentils. This is easiest in a pressure cooker or Instant Pot, but you can also do this on the stovetop. To cook on the stovetop, add 1/2 tsp of turmeric to the lentils, cover with 2 inches of water, and bring to a boil. Cover the pot and continue cooking another 20 minutes or until the lentils are very tender and mushy.
Chop 5 medium green tomatoes into a dice of about half an inch.
Heat 1 tsp of vegetable oil. Add 1 tsp mustard seeds and when they start to sputter, add 1 tsp of the blackgram or urad dal, if using, a pinch of asafetida, if using, and 1/2 tsp fenugreek seeds, if using. If you’re not using the last three ingredients, just skip ahead and add the curry leaves next, saute them for a few seconds, then add the green tomatoes.
Stir everything well to mix, then turn the heat to medium-low, cover the saucepan and let the tomatoes cook about 5-10 minutes until they’re soft.
Add the cooked lentils or dal along with any remaining cooking water, add 1 tbsp of sambar powder and salt. Taste and add more sambar powder if needed -- I like about 2 tbsp in mine, but storebought brands vary widely from each other and from homemade versions.
Mix everything well and let the dal come to a boil. Add water at any stage if it starts to look too thick. When you add water, always check to see if you need more salt.
Let the dal continue to boil on low heat for another five minutes, then turn off the heat and add the cilantro.

Nutrition