From the title of this post, one wonders why the variation between north and south- in my opinion and from my household cooking styles, most of the southern dals are thicker in their consistency when compared to Northern ones. At the end of the day, it narrows down to your preference 🙂
** South Indian style , Tomato Dal **
Preparation time: 5-7 mins
Cooking time: 25 mins
Arhar dal – 1/2 cup
Tomatoes – 2 (diced)
Green chillies- 4 (finely chopped)
Tamarind paste – 2 table spoons
Salt to taste
Water – 1 1/2 cup
Ghee – 1 table spoon (optional)
Red dried chillies – 2
Mustard seeds – 1/2 table spoon
Chana dal – 1/2 table spoon
Urad dal- 1/2 table spoon
Oil – 1 table spoon
1) Wash the arhar dal thoroughly; in a pressure cooker add dal and 1 1/2 cup of water.
2) Cook the dal on medium flame with the whistle on the pressure cooker for 12 minutes. Now open the lid (** please be careful while doing this, as the steam can hit on the face. Place the cooker away from your face **).
3) Now add tomatoes, green chillies, and tamarind paste; close the lid again and cook for 7 mins.
4) In a heated skillet add 1 table spoon of oil, chana dal, urad dal, mustard, heeng, and dried red chillies. Let them pop. Add this seasoning to the cooked dal. Add salt to taste, ghee (if desired) and mix well.
Tomato dal is ready to eat. Best when served with rice and papad.