PREPARATION

1. In a bowl, add 200 grams red lentils, 500 milliliters water and soak for 30 minutes.
2. In a skillet, add 750 milliliters water, soaked dal, 1 1/2 teaspoons salt and mix it well. Bring it to boil.
3. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin and stir well.
4. Add 1 teaspoon garlic, 7 - 8 curry leaves, 3 dry red chili and saute for 2 - 3 minutes.
5. Now, add 40 grams onions and saute for a couple of minutes till the onions turn translucent.
6. Then, add 1 teaspoon turmeric, 1 teaspoon red chili powder and mix it well.
7. Add 75 grams tomato and saute till it turns soft and mushy.
8. Now, add 50 milliliters water and mix it well.
9. Add 90 grams fenugreek leaves and saute till the fenugreek leaves shrinks.
10. Pour the mixture into the dal.
11. Stir well and simmer the dal for 7 - 8 minutes.
12. Serve hot with rice.

Tomato Dal

Servings - 2 - 3

INGREDIENTS
Pigeon pea lentils - 250 grams
Water - 1260 milliliters, divided
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Oil - 2 tablespoons
Mustard seeds - 1/2 teaspoon
Cumin - 1/2 teaspoon
Asafoetida - 1/2 teaspoon
Ginger garlic paste - 1 teaspoon
Green chili - 1/2 teaspoon
Curry leaves - 10 - 12
Onion - 60 grams
Tomato - 135 grams
Red chili - 1/4 teaspoon
Salt - 1/2 teaspoon
Coriander - for garnishing