Andhra Tomato Dal

This vibrant Andhra-style tomato dal brings together the earthy richness of toor dal with the bright tang of fresh tomatoes and aromatic spices. Ready in just 30 minutes, this comforting one-pot meal delivers bold South Indian flavors that pair perfectly with steamed rice for a satisfying, nutritious dinner.

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Course: Appetizer, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Dal:

1 cup toor dal split pigeon peas
2 large tomatoes chopped
1 green chili slit
¼ tsp turmeric powder
½ tsp salt
3-4 cups water

For the Tempering:

1 tbsp oil or ghee
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
1 dry red chili
A sprig of curry leaves
1 tsp chili powder
1 tbsp coriander powder

Instructions

Rinse the toor dal under cold water until water runs clear, then soak for 15 minutes.
In a pressure cooker or heavy-bottomed pot, combine soaked dal, chopped tomatoes, slit green chili, turmeric powder, salt, and 3-4 cups water. Cook for 20-25 minutes until dal becomes mushy and well-cooked.
Heat oil or ghee in a small pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and dry red chili to the pan. Sauté for 30 seconds until fragrant.
Add curry leaves (they will splutter), followed by chili powder and coriander powder. Quickly add any remaining chopped tomatoes and sauté briefly.
Pour the entire tempering mixture into the cooked dal and stir well.
Simmer the dal for 5 minutes, adjusting consistency with water if needed.
Taste and adjust salt, then serve hot with steamed rice.

Notes

Soaking dal reduces cooking time and guarantees even cooking

For thicker consistency, mash some of the dal against the pot sides while cooking

Fenugreek seeds add authentic Andhra flavor but can be omitted if unavailable

Add a squeeze of fresh lemon juice before serving for extra tanginess

Dal can be made ahead and reheated; add water to adjust consistency as it thickens when cooled

Substitute ghee for oil for richer flavor

For spicier dal, increase green chilies or add extra chili powder to taste

Nutrition