Tomato Dal
A simple, tasty Tomato Dal that is easy and quick and perfect for weeknight dinner. Serve with rice or roti. Vegan, gluten-free, soy-free and nut-free recipe.
Servings: 8
Calories: 87kcal
Ingredients
- 1 cup toor dal (split pigeon peas, dry)
- 1 teaspoon avocado oil or any neutral oil
- A pinch asafetida or hing (hing)
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 medium onion (diced)
- 1 tablespoon ginger (grated)
- 3 large tomatoes (diced)
- 1 tablespoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon cayenne (or paprika for less heat)
- 1 tablespoon sambar powder
- 2 tablespoon cilantro
- Salt to taste
- Water (for cooking the lentils and thinning the dal as needed)
Instructions
- Cook the dal, either in a pressure cooker for three whistles, or you can do this in a saucepan --use enough water to cover the lentils by two inches. Bring to a boil, cover, lower the heat to a simmer and continue cooking 20-40 minutes or until the dal is very tender. Add more water if needed to the pot. When the dal is cooked, whisk to make it creamy or give it a whirl in the blender. Set aside.(If you don't have a cooker that whistles, cook the lentils for 5 minutes after reaching full pressure or follow manufacturer instructions for your pressure cooker. You can also cook for 10 minutes in the Instant Pot. For either pressure-cooker method, allow pressure to release naturally before opening.)
- Heat the oil in a saucepan.
- Add the asafetida and cumin seeds. When the cumin sputters, add the curry leaves and onion and saute on a medium flame until the onions turn translucent.
- Add the ginger and stir for a minute.
- Add the tomatoes along with the turmeric, cayenne or paprika, coriander powder and sambar powder and cook, stirring occasionally, until the tomatoes turn mushy and start breaking down.
- Add the cooked dal and salt to taste. Bring to a boil and then let it simmer on low heat for about 10 minutes until the flavors have merged. Add water if the dal gets too thick.
- Garnish with cilantro, if desired, and serve piping hot.
Notes
Gluten-free guidance: Pure asafetida is gluten-free but most commercial powdered asafetida contains wheat flour as an anti-caking agent. If you are gluten-free shop for brands that are gluten-free certified, or skip this ingredient.
- The time is an estimate for the longer stovetop method, including cooking the lentils and simmering the finished dal. Preparing the tomato mixture while the lentils cook can reduce elapsed time. For pressure-cooker methods, allow additional time to reach pressure and let pressure release naturally.
Nutrition
Calories: 87kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 199mg | Fiber: 4g | Sugar: 3g | Vitamin A: 689IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg