Tomato Dal

Days back when I raised a question in facebook, what’s difficult? Planning a menu, cooking, serving or eating? Majority of the people said, planning is difficult…..after that came the answer cleaning before and after cooking or serving…….Sometimes planning a three course meal or just breakfast, lunch and dinner with evening snacks becomes very difficult….and what becomes worse is when you run out of vegetables or any grocery item…or anything which you plan to cook for the day….Cooking isn’t rocket science says Manju Mahli….but for me planning is more tough than rocket science…..sometimes it’s very easy although recipes may be very complicated or elaborated but yet times thinking of a simple menu can be a tedious job.

When I was going through Tamalapaku blog, I came to know of this Design A Menu event. The event calls for three course vegetarian meal. So get ready and plan your menu….if you are running out of ideas then do drop in at her place to check the round up for delectable menu’s. As from the list of the ingredients they mentioned to be used in making a menu……here come my Menu...

Starter/Appetizer: Oats Soup or Dahi-Chawal Ki Tikki
Mani Course: Roti + Bhendi Ka Salan/ Palak Poori + Aloo Curry
Plain white rice + Ghee + Tomato dal / Dalcha + Papad
Dessert: Custard with Apple(s) and Banana(s)

This dal is also going to participate in My Legume Love Affair - 33 hosted by Ammalu's Kitchen and event by Susan of The Well-Seasoned Cook.

INGREDIENTS:

• 1 cup Tuvar Dal
• 2 big Tomatoes, deseeded and chopped
• 1 Onion, sliced
• 2-3 tbsp thick Tamarind juice
• 1 Green chili, slit length wise
• 1 tbsp Red chili powder
• ½ tbsp Turmeric powder
• Salt

TADKA/TEMPERING:

• 1 tbsp Mustard seeds
• 1tbsp Cumin/Jeers
• 2 cloves Garlic, pressed slightly
• 1 dry Red chili
• 10 fresh Curry leaves
• Oil

PREPERATION:

• Pressure cook dal with tomato pieces, sliced onion, green chili, red chili powder, turmeric powder with a drop of oil and a cup of water. Cook until dal is soft.
• With a wooden ladle, smash the pressure cooked dal with salt. When the dal turns soft and thick, add tamarind juice and a cup of water. Bring it to boil. Boil till the smell of tamarind disappears. Turn off the flame and set aside.
• In a heavy bottom cooking vessel, heat up oil and add the ingredients one by one listed under ‘tempering’. When curry leaves start to change color, add this tempering to the dal.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTE: I add MTR samabar powder before bringing in dal to boil. This enhances the flavor of the tomato dal.

For some yummy full course meal recipes click here….