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

Recipe by Hwin5168
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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