Tomato Dahl

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About Dals

Tomato dahl is as much a comfort food in Indian culture as tomato soup seems to be for many people here in the US (hence all those Campbell's soup commercials).

Personally I don't at all care for tomato soup, but I do love the Indian version!

If you're not afraid of calories or cholesterol, serve this drizzled with ghee.

1 c Toor dal, dry
3 c water

2 small cans of chopped tomatoes or 4 to 6 chopped Romas

2 large onions
3 green chili peppers, diced

1 tsp chana dal
1 tsp urud dal

1/2 T cumin seed

2 tsp black mustard seed

2 dry red chilis, to taste

6 to 8 curry leaves

Masala: mix together and put aside:
2 tsp curry powder
1/2 T coriander powder
1 tsp cumin powder
1/4 tsp turmeric
2 tsp salt

First set the dal to cooking. Use 1 c dal to 3 c water. Bring to a boil, then reduce and simmer for 40 minutes to an hour, until the dahl is very soft and has absorbed most of the water.

Heat 2 to 3 T of oil in a karhai, wok, or large skillet.

When the oil is hot, add chana and urud dal. When the dal begins to brown, immediately add cumin seed.

When the cumin seed begins to brown, add mustard seeds.

When the mustard seeds begin to pop, immediately add the crumbled red pepper and the neem leaves.

The red pepper will begin to cook very quickly, as soon as it begins to brown add the masala. Fry the spices for a couple of minutes, stirring frequently, then add the onion and green chilis.

If you are using canned tomatoes, cook the onions until they are nearly soft, then add the canned tomatoes and mix well. If you are using fresh tomatoes, add the tomatoes with the onion and the green chilies and cook until soft.

Add this mixture to the dahl, stir well, and simmer for 5 to 10 minutes to distribute the flavors throughout.

Chop some coriander leaves (cilantro) and garnish to serve.

Serve with long grain rice, preferably basmati rice.

Enjoy!