- Tomato 2
- Onion 1 Small
- Toor Dal 1 Cup
- Garlic 2 Cloves
- Ginger 1 inch Piece
- Green Chiles 4
- Tamarind 2 inch Sized Piece
- Turmeric Powder a big pinch
- Cilantro few Sprigs
- Salt to taste
- Mustard Seeds 1/4 tsp
- Cumin Seeds 1/4 tsp
- Urad Dal 1/4 tsp
- Broken Dried Red Chiles 4
- Curry Leaves 5
- Oil 1 tbsp
Method:Wash the tur dal with fresh water to remove any dirt.
Wash and chop tomatoes into small cubes.
Remove stems, wash and slice green chiles.
Peel garlic cloves and mash lightly.
Peel, wash, and mash ginger.
Soak tamarind in half a cup of hot water and extract all the juice any nerves discarding.
Wash and finely chopped cilantro leaves.
Tur dal in a pot, place the chopped tomatoes and green chile.
Tur dal and tomatoes in 2 cups of water and pressure cook for 3 whistles.
Heat oil in a sauce pot, add garlic cloves along with the order in all talimpu content.
When mustard seeds start spluttering mashes ginger, garlic, green onions and add the remaining chiles.
Fry onions until the party begins to change color.
The cooked toor dal and cooked tomatoes, tamarind extract, turmeric powder and stir in salt.
Cook on low flame for around 5 minutes and remove from heat.
Chopped cilantro and spicy tomato dal with steamed rice and garnish with crispy wafer.
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