Simple Bengali Tomato Dal Recipe
40 minutes
1301 reads
About Simple Bengali Tomato Dal Recipe
This Simple Bengali Tomato Dal recipe is a comforting and easy-to-make side dish, perfect alongside steamed rice and crispy potato fries. The tangy cherry tomatoes blend beautifully with creamy toor dal, creating a surprisingly delicious and simple flavor profile that rivals more complex dishes.
My love for this humble yet deeply satisfying recipe inspired me to share it. Experience the warmth and wholesome goodness in every bite—it's a taste of home that's easy to recreate.
This recipe is perfect for weeknight dinners, offering a quick and flavorful vegetarian option. Its simple ingredients and straightforward instructions make it accessible to cooks of all levels. Get ready to enjoy a taste of authentic Bengali cuisine!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Dal & Vegetables
- 1/2 cup Pigeon Pea split pigeon peas
- 1 cup Cherry Tomatoes any tomatoes will do; roma or regular tomatoes can be substituted.
Spices & Seasoning
- 1 tsp Mustard Seeds rai
- 1 tsp Fenugreek Leaves kasuri methi (dried)
- 1 tsp Turmeric Powder haldi
- 1-2 Chilies adjust to your spice preference., dried, red
- Salt to taste
Other
- 1 tbsp Vegetable Oil
- 1 cup Water may need slightly more depending on desired consistency.
Instructions
Prepare the Dal
- Cook the toor dal in a pressure cooker or a pot until soft. If using a pressure cooker, about 3-4 whistles should suffice. If using a pot, simmer until tender (approximately 20-25 minutes).
Sauté Aromatics
- Heat vegetable oil in a kadai or wok over medium heat. Add mustard seeds and let them splutter. Add the dried red chilies and sauté briefly until fragrant.
Combine and Simmer
- Add the halved cherry tomatoes to the kadai and sauté for 2-3 minutes until slightly softened. Stir in turmeric powder and salt. Add 1 cup of water, bring to a boil, and then reduce heat to a simmer for 10 minutes.
Finish and Serve
- Stir in the kasuri methi. Gently mash some of the tomatoes against the sides of the pan to release their juices and thicken the sauce slightly. Pour the cooked dal into the kadai and mix well. Simmer for another 2-3 minutes to blend the flavors. Serve hot with steamed rice and your favorite accompaniments.
Recipe Notes
Expert Tips for the Best Tomato Dal:
- For a smoother dal, you can blend a portion of the cooked dal before combining it with the tomato mixture.
- If you prefer a spicier dal, add more dried red chilies or a pinch of cayenne pepper.
- To enhance the flavor, add a tempering of ghee (clarified butter) at the end.
- Garnish with fresh cilantro (coriander) before serving for added freshness and visual appeal.
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Recipe Nutrition
Calories: 240kcalCarbohydrates: 32gProtein: 12gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gFiber: 8gSugar: 2g
Usashi Mandal
Articles: 54
5 Comments
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This is so inspiring! Can’t wait to cook it.
This looks so inviting! Thank you.
Looks so incredible! Thank you for sharing.
Great recipe! I’m eager to try it.
This looks amazing! Thanks for sharing.