Kerala Style Tomato Dal Recipe (Dal Recipes)
Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
35 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
4 servings
Ingredients
Main Ingredients
- 1/2 cup chopped tomato
- 1 cup toovar (arhar) dal
- 1/2 tsp turmeric powder (haldi)
- salt to taste
- 2 slit green chilli
- 1 tbsp grated jaggery (gur)
To Be Ground Into A Smooth Paste
- 1/4 cup freshly grated coconut
- 1 whole dry Kashmiri red chilli , broken into pieces
- 1/2 tsp cumin seeds (jeera)
- 1/4 cup water
For The Tempering
- 1 tbsp oil
- 1/2 tsp mustard seeds ( rai / sarson)
- 1 whole dry Kashmiri red chilli , broken into pieces
- 4 to 5 curry leaves (kadi patta)
- 1/4 cup finely chopped onion
Method
- Clean, wash and soak the dal in enough water for 30 minutes. Drain and keep aside.
- Combine the dal, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Whisk well, add the green chillies, tomatoes, jaggery, prepared paste and 1 cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside.
- For the tempering, heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the dry red chilli and curry leaves and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add this tempering to the prepared dal and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Kerala Style Tomato Dal recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 224 Calories |
| Protein | 9.7 g |
| Carbohydrates | 30.3 g |
| Fiber | 5.0 g |
| Fat | 7.1 g |
| Cholesterol | 0 mg |
| Sodium | 16 mg |
Click here to view Calories for Kerala Style Tomato Dal
The Nutrient info is complete
Vinita_Raj
July 14, 2021, 1:29 p.m.
Toovar dal cooked with tomatoes and coconut. Nice South Indian flavor.
madlika
June 2, 2020, 2:12 p.m.
I have made it several times and it always turns out a perfect yummy creation. I had added a little less jaggery to have more tartness which my family loves. It goes well with both rice as well as chapatis
