Thursday, December 18, 2008

Thakkali kulambhu / Tomato dal gravy

Thakkali kulambhu / Tomato gravy - An equal mix of tomato and dal. This recipe is less spicy and goes well with rice and Parota (paratha). The cooking time is hardy 30 mins.


-to saute
1. Cooking oil - 4 tbs
2. Mustard seeds + urad dal (white lentil) - 1 tbs
3. Curry leaves - 4 nos
4. Perungayam / Hing / Asafoetida - pinch

-to cook
1. Green chili - 4 nos (no need to cut)
2. Big brown onion - 1 (chopped)
3. Tomato - 3 nos (diced)
4. Cilantro - 1 handful (washed)
5. Red chili powder - 2 tbs
6. Tuvaram paruppu / Toovar dal / Red gram - 200 grams
7. Salt to taste

1. Wash the toovar dal / red gram and cook in a pressure cooker with 2 cups of water. Remove the cooker from flame after 4-5 whistles. Open the cooker cover once the pressure goeas off and smash the cooked lentil with hand mixer (see picture).
2. Heat 4 tbs of oil in a pan and add mustard seeds + urad dal, hing and curry leaves. Once mustard seeds starts splattering add green chili. Immediately add the chopped onion and cook till it is transparent. Add the diced tomato and cook till its smashed.
3. Add the smashed dal, chili powder, cilantro and salt to tomato & mix well. Cook in medium flame. Bring this mixture to boil. Switch off the stove and serve hot.

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