Dahl With Tomatoes
Author: 7MEk1XrRS1c
This low-fat and colourful recipe for dahl is both delicious and nutritious. You can either eat it as a main meal or as a side-dish. It takes as long to prepare as it does to cook the dahl.
  • 3 tomatoes, peeled, de-seeded and chopped
  • 200g (7 oz/1 cup) red lentils
  • 3 green chillis chopped into 2cm pieces
  • A few slithers of mango (optional)
  • 1 tsp asafoetida
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • ½ tsp garlic paste
  • Pinch of curry leaves
  • 1 tbsp vegetable oil
  • Salt
Spices for Dahl
  • ¼ tsp turmeric
  • Pinch of fenugreek seeds
  1. Simmer the lentils in 750 ml (25 fl oz/3 cups) of water together with the Spices for Dahl until they become creamy (about 30 minutes). Meanwhile…
  2. Heat the oil in a pan and fry the mustard and fenugreek seeds gently for about a minute.
  3. Pop! Pop! Pop! Now add in the asafoetida, curry leaves and mango. Stir for 30 seconds.
  4. Add the tomatoes and the garlic and fry gently for 2 minutes.
  5. Add in the chillis, coriander and chilli powders and cook for about 2 minutes until the tomatoes become really pasty in texture.
  6. Add in the creamy dahl, season with salt and cook for a further 3-4 minutes. Serve.
Calories: 214 Fat: 8.6 Sugar: 4.9 Fiber: 3.2 Protein: 11.4 Cholesterol: 0.0
Titli's Tips
Serve with rice or naan for a tasty meal, or serve as a side-dish for a much larger feast. Small red lentils are best for this dish as they cook quickly and give a delightfully coloured dish.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/dahl-with-tomatoes