Masoor Dal and Tomato curry

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  1. Cook 1 cup of Masoor Dal  with 2 cups of water,  a sprig of curry leaves, 1 tsp of salt & 1 tbsp of ghee in  your pressure cooker for 2 whistles on high heat. Open the cooker when the pressures completely subside. Add 1/2 cup of water to the cooked dal to make up the gravy.( This gravy thickens with time so add water accordingly).
  2. Heat 2 tbsps of coconut oil in a wok & splutter 1/2 tsp of mustard seeds and 1/4 tsp. of cumin seeds. Add 1/2 cup of finely chopped onion & 1 tbsp. of minced garlic. Cook till the onions turn golden brown in colour.
  3. Stir in 1/4 tsp. of turmeric and 1/2 heaping tsp.of red chili powders and cook for a minute on low heat. Add 1/2 cup of finely chopped tomato and cook for 10 minutes or till mushy.
  4. Add the cooked dal along with its gravy & bring to a boil. Remove from heat.
  5. Serve hot with rice.
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This entry was posted in Traditional Kerala dishes, Vanitha recipes, Vegetarian gravy for lunch. Bookmark the permalink.

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