Sunday, March 11, 2012

Tomato Dal Pachadi


Tomato - 3
Boiled dal - 1/2 cup
Onion - 1
Green chili - 2
Garlic - 2 cloves
Scraped coconut - 2 tablespoon
Red chili powder - 1/2 teaspoon
Cumin - 1/4 teaspoon
For seasoning - Mustard seeds, urad dal, curry leaves
Salt, oil - as needed

  • Add oil to a frying pan and season mustard seeds, urad dal and curry leaves.
  • Add long sliced onions and saute well.
  • Add long sliced green chili and garlic and saute well.
  • Cut the tomatoes to small pieces and add; saute well.
  • When they are fried well, add the boiled dal and mix well.
  • Add salt and chili powder, little water and cover the pan.
  • After 5 minutes, add coconut+jeera / cumin paste and stir well.
  • Allow it to come to a boil, and switch off the stove.

  •  It is a good combination to mix with rice, suiable side dish for sambar rice and chappathi.
  • Add more chili powder, if you need it very spicy.

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