Wednesday, 19 October 2011




     1)    Fully ripe tomatoes – 500 gm.
     2)    Tor dal (split pigeon pea lentils) – 200 gm.
     3)    Medium hot green chilies – 4 Nos.
     4)    Hot red chili powder – 1½ teaspoons
     5)    Coriander powder – 1 tablespoon
     6)    Onions – 250 gm.
     7)    Turmeric powder – ½ teaspoon
     8)    Garam masala powder – ½ teaspoon
     9)    Coriander leaves of one plant
     10)    Curry leaves – 2 sprigs
     11)    Mustard seeds – ½ teaspoon
     12)    Coconut oil or any other cooking oil – 1 tablespoon
     13)    Garlic – 3 cloves
     14)    Tender ginger – 1 inch piece
     15)    Salt – 1½ teaspoon

To Cook:

          Wash and drain the tor dal. Put it in a pressure cooker along with 2½ times its volume of water. Tip in the turmeric powder. Close the lid and set on high heat. As soon as you hear the first whistle, lower the heat and cook for 4 minutes. Switch off the heat and allow to cool naturally.

          Peel and finely chop the onions. Chop the tomatoes. Peel the garlic cloves and chop finely. Chop the coriander leaves. Split the green chilies to three quarters of their lengths.

          Set a thick shallow vessel or wok on the stove. Pour in the oil. Throw in the mustard seeds. When they are about to finish popping, add the chopped onions, the garlic, the ginger and the green chilies. Stir and tip in the salt. Keep stirring on medium heat until the onions are golden brown.
          Now add the chili powder, the coriander powder and the chopped tomatoes. Stir well and cook for 7 to 8 minutes on low heat to tenderize the tomatoes. Now tip in the cooked tor dal. Stir and taste. Add more salt if required. Sprinkle the garam masala powder and throw in the chopped coriander leaves. Stir well (if you want it thinner, dilute with water). Use tweezers or a spoon to remove the split green chilies.

          Serve hot with soyyea polo, chappatis, naan, bread or toast. You will love this curry.

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