Tomato Daal is popular in South Indian cooking. This daal is a simple family recipe from my childhood. Smoky cumin, pungent green chili and tangy tomatoes liven up this simple daal
Ingredients
- 1 cup split yellow pigeon peas (toor daal) cooked
- 1-2 cups water
- 2 tomatoes chopped
- 1-2 green chili chopped
- 1 Tbsp cumin seeds
- 1 tsp turmeric ground
- ¼ tsp cayenne pepper (optional)
- 1 Tbsp chopped cilantro (optional)
- 2 Tbsp oil
- Pinch of Hing or Asafetida
- ½ tsp sugar
- Salt to taste
How to Make It
- Heat oil in wok or thick stock pot.
- When oil is hot, add cumin seeds. Immediately add Asafetida, turmeric powder and chilies.
- Add the chopped tomatoes and fry for a minute.
- Now add the cooked daal and salt/ sugar
- Add water to get desired thickness.
- Bring to a boil and simmer for 5-10 minutes.
- Add chopped cilantro 1 minute before switching off heat.
- Serve hot with rice or roti.
