Urad Tamatar Dal | Urad Dal with Tomatoes Recipe - Tenali Double Horse

ingredients:
0.66 cup split urad dal, without skins
6 cups water (1.5 litres)
0.5 tspn turmeric
3 Tblspn ghee – use vegetable oil for a vegan dish
3 medium tomatoes, each cut into 8 – 10 pieces
1.25 tspn salt
2 Tblspn finely chopped coriander/cilantro or parsley

for tadka
1.5 tspn finely chopped or minced ginger
1.5 tspn cumin seeds
1 – 2 whole red dried chillies broken into bits
pinch asafoetida powder

method
Sort out any foreign material from the urad dal, wash under running water for several minutes, and drain the split urad dal.

Place the water, turmeric and a dab of the ghee into a large saucepan and bring to the boil.

Add the dal and bring back to the boil.

Reduce the heat to moderately-low, cover and simmer for about 30 minutes. Add the tomatoes. Cover and continue cooking for  1 hour or until the dal is soft and fully cooked. Remove from the heat and add the salt. Stir well.

Heat the ghee in a small pan over moderately high heat. Add the ginger root, cumin seeds and red chilli. Fry until the cumin and chilli turn brown. Add the asafoetida powder, sauté for 2 seconds and then quickly pour the tadka into the dal. Stir the dal, cover and allow to sit for 1 – 2 minutes.

Add the parsley or coriander, stir and serve. Nice with rice.

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