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.

Chhole

Recipes

Chhole
‘Beans Chickpeas’ by Alessandra Andrisani

This is an absolutely simple and yet utterly delicious vegetarian curry that can be easily tempered to suit your spice and heat threshold, while the fresh mint and coriander combination creates a taste that brings you back time and time again.

The added bonus is that this uncomplicated marriage of fresh herbs and tomatoes also wins votes with both adults and children alike, and what’s even more appealing is that it takes very little time to prepare and cook too.

Ingredients (Serves 4)

4 Tbsps of Olive Oil
2 400g Tins of Chickpeas (Drained and Rinsed)
2 Medium Onions (Finely Chopped)
4 Garlic Cloves (Peeled and Grated)
Tbsp Ground Coriander
Tbsp Ground Cumin
Tsp Ground Turmeric
Tsp Garam Masala
Tsp Paprika
4 Whole Vine Tomatoes (Chopped)
Medium Green or Red Chilli (Seeded and Finely Chopped)
25g Pack of Fresh Coriander (Finely Chopped)
Tbsp Fresh Mint (Finely Chopped)
Salt and Freshly Ground Pepper to Taste
500ml Water

How to Cook

1. Heat the oil in a non-stick chef pan (or similar), add the chopped onions and garlic, and stir-fry them until the onions are lightly browned.

2. Add the chopped chilli, cumin, ground coriander, turmeric, paprika and garam masala, and stir well to coat everything.

3. Add the chickpeas, chopped tomatoes, fresh coriander, fresh mint and salt and pepper, bring to the boil, and simmer uncovered for 15-20 minutes, or until the sauce has thickened, and then serve.

Comments
This healthy and incredibly tasty dish goes brilliantly with any rice, however a simple plain basmati rice will easily suffice, and you could also have some nice warmed chapatis and freshly sliced cucumber if preferred.