Toor Dal with Onion and Tomato

Dals

Dal with Tomatoes and Onions
‘Tomatoes on the Vine’ by Pat Koscienski

As with any good dal, the key is allowing the legumes to slowly tenderise but not overcook, and while this simple dish requires almost an hour to complete, the end result is more than worth the wait.

Ingredients (serves 4)
3 Tbsps Olive Oil
Medium Onion (finely chopped)
2 Whole Tomatoes (finely chopped)
210g Toor Dal
0.5 Tsp Ground Turmeric
1.5 Tsps Salt
0.5 Tsp Cayenne Pepper
0.5 Tsp Cumin Seeds
0.5 Tsp Brown Mustard Seeds
13 Dried Curry Leaves
1.2 Litres Water

How to Cook

1. Heat the oil in a 16cm non-stick saucepan, add the mustard seeds, cumin seeds, chopped onion and curry leaves, and stir-fry everything until the onions are soft and lightly coloured.

2. Add the tomatoes, and continue gently stir-frying until the tomatoes are soft.

3. Add the water, turmeric, cayenne pepper, lentils, toatoes and salt to a 20cm non-stick saucepan, bring everything to the boil and then simmer partially covered for 50 minutes, or until the lentils are cooked through and slightly mushy, stirring occasionally to prevent sticking.

4. Once the lentils are cooked, add the fried onion, tomatoes and spices, stir well, cover and leave the saucepan to stand for 2-3 minutes, before serving as required.

Comments
This dish is excellent with fresh chapatis, and a salad of your choice.

The Dal and Rice sections are now complete.

A Cookbook for Food Lovers

Dal and Rice
‘Bowl of Rice with Soy Sauce’ by Faith Te

I’m happy to say that the dal and rice sections have now been written up, and so it only leaves me to add the brief but essential ‘Sides’ section and then begins the proofing and editing phase of this wonderful and diverse cookbook now titled ‘A Cookbook for Food Lovers’.

At this point I aim to have the book ready for purchase in the next two to three weeks, while as things progress I will naturally update this part of the site, while I’m excited to share these great meals with as many people as possible, and although it’s simple enough concept, there have been many unexpected elements to its writing than I first anticipated, so it just goes to show how it’s the simple things that often end up more complex than might be imagined.

Anyway here are the recipes, and while there are only a few dal’s, they were included primarily because of their ability to stand out from what can sometimes prove bland and uninspired dishes, which loosely translates that they’re merely the best of a large number cooked and eaten (at least as far as my family’s taste buds were concerned), while the rice dishes are all equally fantastic.

Dals

(1) Brown Lentils with Shallots

(2) Five Spice Red Lentils

(3) Green Lentils with Kale

(4) Green Lentils with Mint and Coriander

(5) Lentil and Garlic Dal

(6) Mung Dal with Onions

(7) Red Lentils and Ginger

(8) Rich and Spicy Dal

(9) Tarka Dal

(10) Tomato and Red Lentil Dal

Rice

(1) Aromatic Indian Rice with Peas

(2) Basmati Pilaf with Carrot and Mint

(3) Basmati Pilaf with Dill and Cardamom

(4) Basmati Rice with Cauliflower and Peas

(5) Basmati Rice with Cinnamon

(6) Basmati Rice with Lentils

(7) Basmati Rice with Whole Garam Masalas

(8) Brown Rice with Lime

(9) Caribbean Rice and Peas

(10) Cashew Nut and Curry Leaf Rice

(11) Egg Fried Rice

(12) Egyptian Rice with Lentils

(13) Fenugreek Rice and Peas

(14) Ginger and Garlic Rice

(15) Hyderabadi Spiced Rice

(16) Indonesian Coconut Rice

(17) Lemon-Laced Rice

(18) Lemon Rice

(19) Mushroom Pilau

(20) Pea and Mushroom Pilau

(21) Perfect Basmati Rice

(22) Rice and Mung Dal

(23) Rice with Dill and Peas

(24) Rice with Peas

(25) Rice with Mushrooms and Mustard Seeds

(26) Saigon Chilli Rice

(27) Sri Lankan Rice with Fresh Coriander and Lemongrass

(28) Tanzanian Vegetable Rice

(29) Whole Spice Pilau

(30) Yellow Pilau Rice

(31) Yellow Basmati Rice with Sesame Seeds