Karela Style Tomato Dal

Ingredients

1 cup toovar (arhar) dal
2 green chillies, slit lenghtwise
1/2 cup chopped tomatoes
1 tbsp grated jaggery (gur)
1/2 tsp turmeric powder (haldi)
salt to taste

To be ground into a smooth paste

1/4 cup freshly grated coconut
1 whole dry kashmiri red chilli, broken into pieces
1/2 tsp cumin seeds (jeera)
1/4 cup water

For the tempering

1/2 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli, broken into pieces
4 to 5 curry leaves (kadi patta)
1/4 cup chopped onions
2 tbsp oil

Method

Clean, wash and soak the dal in water for about 30 minutes. Drain.
Pressure cook the dal with turmeric powder, salt and 3 cups of water till soft.
Whisk well, add the green chillies, tomatoes, jaggery, coconut paste and 1 cup of water and bring to boil and simmer for 10 minutes.
To make the tempering, heat oil in a small pan and add the mustard seeds.
When the seeds crackle, add the dry red chilli and curry leaves.
Add the chopped onions and sauté till the onions turn golden brown in colour.
Pour over the dal and mix well.
Serve hot.