Healthy Tomato Dal (Kerala Style)

Healthy Tomato Dal in Kerala Style adds a distinct South Indian flavour to every meal. A coconut, red chilli, and jeera paste are used to cook the dal, and tomatoes and jaggery are added to improve the flavour. Don't forget to add curry leaves and mustard seeds to the dal before serving. Steamed rice is the best accompaniment! If you are looking for the best quality Madhi Toor Dal in Vadodara, Punit Proteins Pvt. Ltd. is an excellent supplier of all varieties of Toor Dal.

Toor dal is a good source of protein, which is essential to healthy health. As a result, it's great for people with diabetes and heart disease. Onions and tomatoes are the primary ingredients in this dish. Alliums, such as onions, include phytonutrients that aid in the growth of white blood cells (WBC). Antioxidants, high in Vitamin C, and beneficial to the heart are just a few of the health benefits of eating tomatoes.

What you'll receive after following this simple technique is a flavorful Toor dal, which goes great with any Indian bread or rice dish! Buy Desi Madhi Toor Dal from Punit Proteins Pvt. Ltd. - the most promising as well as distinguished Toor Dal supplier in Gujarat, India.


Preparation Time     :           10 mins

Cooking Time           :           35 mins

Total Time                  :           45 mins

Ingredients:

½ cup chopped tomatoes

1 cup Desi madhi Toor Dal

½ tsp turmeric powder

salt to taste

2 slit green chillies

1 tbsp grated jaggery

To make a smooth paste

¼ cup freshly grated coconut

1 whole dry Kashmiri red chilli

½ tsp cumin seeds

¼ cup water

For the tempering:

1 tbsp oil

½ tsp mustard seeds

1 whole dry Kashmiri red chilli

4 to 5 curry leaves

¼ cup finely chopped onions

Method:

  1. Soak the dal for 30 minutes after cleaning and washing it. Rinse and store.
  2. A pressure cooker should be used to mix turmeric powder, dal, salt, and 3 cups of water. Then, pressure cook for 3 whistles.
  3. Before removing the cover, let the steam out.
  4. Cook for 5 to 7 minutes on a medium burner while stirring regularly, adding the chopped green chillies, tomatoes, jaggery, and the made paste. Remove from sight.
  5. Mustard seeds and oil in a large nonstick skillet are used to temper the dish.
  6. Toss in the red chilli and curry leaves when the seeds begin to crackle and sauté for a few seconds on a medium-low burner.
  7. Add the onions and cook for 1 to 2 minutes over medium heat.
  8. For 2 to 3 minutes, stirring intermittently, add the prepared dal, a little salt, and the tempering and mix well.
  9. Serve hot.

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