Sunday, 5 April 2015

Green Tomato Dhal (தக்காளிக்காய் பருப்பு கடைசல்)


Green tomatoes (தக்காளிக் காய்) have a natural sour taste and are often used to make poricha kootu (பொரிச்ச கூட்டு) in traditional Brahmin cuisine. You may substitute them for ripe red tomatoes while making sambar. Green tomatoes are rich in anti-oxidants, vitamins especially A, C, K and B complex, minerals and dietary fiber. They can also be used to make dhal that has a natural pleasant sour taste. This easy-to-make dhal adds variety to your daily menu. Give it a try.

Ingredients: (Serves four)
Green Tomatoes (தக்காளிக் காய்)
Split red gram or Toor dhal – ¾ tumbler or 150ml measure
Green tomatoes – 3 to 4 no
Green chilies – 3 to 4, split lengthwise
Salt – to taste
Ghee – 1 teaspoon
Turmeric powder – ½ teaspoon
Jaggery – 1 teaspoon
Dried red chilies – 2 no
Mustard seeds – 1 teaspoon
Jeera – 1 teaspoon
Asafoetida – a pinch
Curry leaves – a few
Coriander leaves – chopped, 1 tablespoon

Method: Wash and pressure cook toor dhal with 2 tumblers (400ml) of water for 6-7 minutes (6-7 whistles). Once the pressure subsides, remove from the cooker and mash the dhal very well with a ladle or hand blender. Keep aside.

Green Tomato Dhal (தக்காளிக்காய் பருப்பு கடைசல்)
Wash and cut green tomatoes into small cubes. Cover and cook the green tomato pieces with ¼ tumbler (50ml) of water and required salt in a kadai. Once the green tomatoes are cooked, mash them lightly with a ladle. Add turmeric powder, green chilies and asafoetida. Blend well and cook for 2 minutes. Now add the mashed dhal, salt and jaggery. Bring it to boil and then simmer for 2-3 minutes. Garnish with curry leaves and coriander leaves.

Heat ghee in a spice pan; add red chilies and sauté till they turn darker. Now add mustard and cumin seeds, and switch off the stove once they start to sputter. Add the seasoning to the dhal. Serve hot with rice or chapatti and a dry curry. 

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