ഒഴിച്ച് കറി ചോറിനും ചപ്പാത്തിക്കും ഇഡ്‌ലിക്കും ദോശക്കും || Special Dal Tomato Curry

Chana dal – 1 cup
Water – 1 ½ glass
Coconut oil – 1 tbsp + tempering and roasting spices
Tomato – 3 large
Green chilly
Curry leaves
Ginger – One big piece
Jaggery – One big piece
Tamarind
Turmeric powder – ½ tbsp
Whole coriander seeds – 1 ½ tbsp
Cumin seeds – 1 tbsp
Fenugreek seeds – ½ tbsp
Dried red chilies – 5 nos + tempering
Asafoetida – 1 big piece
Salt – to taste
Mustard seeds
Chopped onion – a little for tempering

Hi everyone, today I am here with a delicious curry recipe using dal and tomato.

To prepare this curry, first wash one cup of chana dal until the water runs clear and then transfer the dal into a pressure cooker and add 1 ½ glass or enough water to cook and a tbsp of coconut oil and leave it to cook.

While the Dal is cooking, prepare the tomato mixture by chopping in three large tomatoes into a sauce pan and then adding two green chilies, a big piece of ginger, few curry leaves, half tablespoon of turmeric powder, a big piece of jaggery and a gooseberry sized piece of soaked tamarind along with the water used to soak. Add salt to taste as well.

After combining everything in the saucepan, cover it with a lid and cook until the tomatoes turn soft and mushy.

Once the tomatoes are done couples prepare the dry masala for this recipe..
for that, first heat some coconut oil in a pan and on a medium to low flame, fry a big piece of asafoetida until it’s done from inside and outside.
When does a potato is done, remove it from oil and then into the same oil add one and half tablespoon of whole coriander seeds, a tbsp of cumin seeds and half a tablespoon of fenugreek seeds along with five dried red chilies and sauté until it’s all roasted well on a very low flame..

Make sure to not burn the masalas with the heat of the pan and oil.
Once the masalas are roasted, transfer it immediately into another bowl with the asafoetida piece, without the extra oil left in the pan. This oil can be used later for tempering.

Once all the masalas are roasted and ready (including the piece of asafoetida), transfer it into the smallest out of a mixer grinder and grind it into a coarse powder. Do not add extra water and grind it into a paste.

With this the masala is also ready to be added to the curry.

Now, check if the chana dal is cooked, if it’s cooked, transfer it into the cooked tomato mixture and then add the prepared coarse powdered masala, a bunch of curry leaves and some water as needed for the gravy and bring everything into a good rolling boil.

While the curry is being boiled, prepare the tempering by heating some coconut oil in a pan and then popping some mustard seeds, followed by adding dried red chilies, some chopped onion and a few curry leaves..
When the onions in the tempering turn brown, pour it into the curry while it’s still hot..!

With a Sarkari is now ready to be served with rice or Chapati or Idli or anything you with to 😍