Easy recipe for Green tomato with moong dal. This is a healthy and deliciously spicy recipe.
Ingredients
6 medium green tomatoes
1 cup moong dal
1/2 med. onion
2 large green chilies
1/2 tsp tamarind paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
salt to taste
handful of finely chopped cilantro/coriander leaves
For Tempering
1 tbsp oil & 1 tbsp ghee
5-6 garlic cloves
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
3-4 red chilies
a big pinch of hing/asafoetida
a few curry leaves
6 medium green tomatoes
1 cup moong dal
1/2 med. onion
2 large green chilies
1/2 tsp tamarind paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
salt to taste
handful of finely chopped cilantro/coriander leaves
For Tempering
1 tbsp oil & 1 tbsp ghee
5-6 garlic cloves
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
3-4 red chilies
a big pinch of hing/asafoetida
a few curry leaves
Preparation
wash and soak moong dal in water for 30 minutes.
Cut green tomato and onion into small pieces.
Cut green chili lengthwise.
Chop cilantro finely.
Chop garlic finely.
Procedure
Take soaked moong dal in a vessel and cook on medium flame. Add green tomato, onion and green chili to it. Add salt, cover and cook together. While the dal is cooking, prepare seasoning/tempering.
In a small sauce pan take 2 tbsp oil or ghee and place it on medium heat. When the oil is hot add chopped garlic and fry until golden brown. Transfer into the cooking dal. In the same oil add fenugreek seeds followed by mustard and cumin seeds. When the mustard seeds are spluttering add red chilli by cutting into small pieces. Add hing/asafoetida and curry leaves. transfer the tempering into the dal.
Add turmeric powder, red chili powder and tamarind paste. Mix them well. If you need more salt you may add it now. Add some water to get your desired consistency. Dal gets slightly thick after cooling down. Now reduce the flame to low and continue cooking for 5-10 minutes. Add cilantro and mix it well. Turn off the stove. Serve it hot with rice.
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wash and soak moong dal in water for 30 minutes.
Cut green tomato and onion into small pieces.
Cut green chili lengthwise.
Chop cilantro finely.
Chop garlic finely.
Procedure
Take soaked moong dal in a vessel and cook on medium flame. Add green tomato, onion and green chili to it. Add salt, cover and cook together. While the dal is cooking, prepare seasoning/tempering.
In a small sauce pan take 2 tbsp oil or ghee and place it on medium heat. When the oil is hot add chopped garlic and fry until golden brown. Transfer into the cooking dal. In the same oil add fenugreek seeds followed by mustard and cumin seeds. When the mustard seeds are spluttering add red chilli by cutting into small pieces. Add hing/asafoetida and curry leaves. transfer the tempering into the dal.
Add turmeric powder, red chili powder and tamarind paste. Mix them well. If you need more salt you may add it now. Add some water to get your desired consistency. Dal gets slightly thick after cooling down. Now reduce the flame to low and continue cooking for 5-10 minutes. Add cilantro and mix it well. Turn off the stove. Serve it hot with rice.
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