Toor Dal (split pigeon peas) and Green Tomato Gravy

This recipe goes out to everybody who is on the look out for quick, easy and healthy side dishes to go with rice and rotis. My mother-in-law very regularly watches cooking shows on an Indian television channel and religiously takes down recipes which she finds interesting. This is one of them. 

Ingredients (Serves 3)

Toor dal – ½ cup

Garlic – 3-4 cloves

Green chillies (sliced/chopped) – 2-3

Green tomatoes (diced) – 2-3

Tamarind water – 1-2 tbsps

Turmeric powder – ½ tsp

Chilli powder – ½ tsp

Salt to taste

Oil for seasoning – 1 tbsp

For Seasoning

Red chillies – 2-3

Mustard seeds – 1 tsp

Garlic – 1-2 cloves (optional)

Method 

Take the tamarind in a small bowl, add hot water and keep aside. After around 15 minutes, squeeze out the tamarind completely, strain the water and keep it ready for use. Place the dal, tomatoes, garlic, green chillies and tamarind water in a pressure cooker. Add more water to immerse the ingredients completely. Add turmeric, chilli powder and salt and cook until the dal completely mashed. (The number of whistles will vary with the cooker and the dal - mine required 5 whistles to get to the right consistency). 

Once the pressure has released, open the cooker and mash the mixture well.

Take oil in a small pan and once it is hot, add mustard seeds. As they splutter, add the red chillies and garlic (if using) and sauté for a few seconds. I left out the garlic in the seasoning because I did not want the garlic to overpower the other flavours. 

Add the seasoning to the dal mixture and serve hot with rice or rotis. Bon Appétit!