Ingredients
Scale
For the Masala
- 3 dry red chillies
- 1/3 cup coconut
- 1 teaspoon white poppy seeds ( khus khus / gasa gasa )
- 1 tablespoon fried gram
- 1 teaspoon fennel seeds
- 2 cloves
- 1/4 inch piece cinnamon
Other Ingredients
- 1/2 cup toor dal
- 3 Tomatoes, roughly chopped (preferably country tomatoes)
- 1 tablespoon Indian sesame oil / gingely oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- a pinch of asafoetida
- 1/4 cup onion, chopped
- 1 teaspoon rock salt
- 2 sprigs coriander leaves, chopped
Instructions
- First boil the washed toor dal along with the roughly chopped tomatoes and 2 cups of water in a pressure cooker for 4 whistles. Remove the cooker from heat after the said time and allow the pressure from the cooker to settle naturally. Mash the toor dal and the tomatoes. Set aside.
- Grind all the ingredients for the masala along with half a cup of water to a smooth paste. Set aside.
- Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and asafoetida. Add in the chopped onions and saute for a couple of minutes
- Add in the ground masala sitting in the mixie to the pan. Wash the mixie jar with half a cup of water and add it back to the pan.
- Add in the salt.
- Add in half a cup of water and let the masala simmer for five minutes.
- Now add in the cooked and mashed tomato – toor dal mixture to the pan.
- Simmer for a few minutes. Remove from heat and add in the coriander leaves.
- Serve hot with idli or dosa..
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu