TOMATO DAHL DAL (OR MANGO, OR CUCUMBER, OR LEMON, OR SPINACH)

Tomato Dahl Dal (Or Mango, or Cucumber, or Lemon, or Spinach) image

Provided by Hwin5168

Categories Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 cup toor dal
1 1/4 lbs roma tomatoes, diced
3 green chili peppers, chopped (called "Thai chile)
1/2 teaspoon turmeric
2 teaspoons oil
1 tablespoon mustard seeds
1 tablespoon cumin seed
2 dried red chilies, torn up (sold as oriental chiles)
1/8 teaspoon asafoetida powder
10 -12 curry leaves, torn

Steps:

Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water.
Cook dahl 20-25 minutes over medium heat.
Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes.
In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will "pop" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.).
Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy!
To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal.
To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes.
To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves.
To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over.
You may have to add a little water with the different types of veggies.