Tomato Toor Dal curry



  1. Toor dal / Pigeon peas- 2 level tbsps.
  2. Garlic – 2 big cloves; chopped
  3. Turmeric powder – 1/4 tsp.
  4. Water – 3/4 cup
  5. Salt to taste
  6. Coconut oil – 1 tsp. + 2 tbsps.; divided
  7. Tomato – 1.5 cups; chopped
  8. Greenchillies – 2 numbers; slit
  9. Shallots – 1/2 cup; only peeled
  10. Mustard seeds – 1 tsp.
  11. Cumin seeds – 1/2 tsp.
  12. Curry leaves – a few


  1. Cook the toor dal adding water, salt, chopped garlic, 1 tsp. of coconut oil and turmeric powder. Simmer for 10 minutes after the first whistle. Open the cooker after the pressures subside.
  2. Add the chopped tomatoes, shallots, greenchillies and close the cooker. Simmer for 5 minutes after the first whistle.
  3. In a wok, heat 2 tbsps. of coconut oil. Add the mustard seeds and allow them to pop. Add the cumin seeds, curry leaves and pour this seasoning over the curry. Cook for 2-3 more minutes. Check for salt and add more salt if needed.
  4. This curry goes very well with rava upma and gothambu dosa.
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