Easy Andhra-Style Tomato DalVeg

1

Dry roast the toor dal in a pan until fragrant to enhance its flavor.

2

Once done, remove it from the heat and rinse it thoroughly with water.

3

Transfer the rinsed dal into a pressure cooker. Add 2 cups of water and the diced tomatoes. Close the lid and cook for about three whistles.

4

Once the whistles are complete, allow the pressure to release naturally before opening the cooker lid.

5

The dal and tomatoes should be soft and well-cooked.

6

In a separate pan, heat 2 tablespoons of oil. Add the mustard seeds and fenugreek seeds.

7

Once they begin to splutter, add the dried red chillies, a pinch of asafoetida, slit green chillies, and fresh curry leaves.

8

Pour the cooked dal and tomato mixture into the pan with the tempering. Stir to combine everything thoroughly.

9

Add salt to taste and the turmeric powder. Let the mixture simmer for 1–2 minutes so the flavors meld together.

10

Garnish with freshly chopped coriander leaves. Remove from heat and serve hot with steamed rice and a drizzle of ghee.