Today has been a long day, I could sit with my blog only now. Though I had taken the resolution to schedule my posts in advance, not to stay up late, it works only for a week and then I am back to square one, I don't know when I am going to be more organized. Well, coming to today's post, Green Tomatoes With Chana Dal, I had picked up these tomatoes from my vegetable vendor, with not the slightest idea of what I am going to do with it. In fact, I think, this is the first time, I even cooked something with it. I made this dal, using bengal gram and also added some fresh coconut paste for some extra flavor, it went well with both rice and rotis..
Need To Have
- Chana Dal/ Bengal Gram - 1/2 cup
- Green Tomatoes - 2 cups, chopped
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1 teaspoon
- Coriander Powder - 2 teaspoons
- Mustard Seeds - 1/2 teaspoon
- Fenugreek Seeds - 1/2 teaspoon
- Curry Leaves - 6
- Chopped Coriander - 2 tablespoons
- Salt - to taste
To Grind
- Grated Coconut - 2 tablespoons
- Fennel Seeds - 1 teaspoon
- White Poppy Seeds - 2 teaspoons
Method
Grind together all the ingredients given under 'to grind' and keep. Pressure cook the chana dal with the turmeric powder.
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Heat some oil, add the mustard and fenugreek seeds, when it starts spluttering add the tomatoes and mix. Add the salt, chilly and coriander powders, mix for a minute. Now add about a cup of water, cover and cook till the tomatoes are done.
Now add the cooked dal and the ground paste. Cook for another 3 to 4 minutes. Finally garnish with the curry leaves and the chopped coriander and serve it warm.
Note
If you don't have a pressure cooker, soak the dal for an hour and then cook in a regular pot with water.
If the tomatoes are too sour then reduce to 1 and a 1/2 cup.
Soak the poppy seeds in little hot water for 10 minutes, so that you can grind it smoothly.
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