When I say that we all have not one but 2 mothers then you all will agree with me. Today for Mother’s Day recipes I have chosen my Mother in law’s speciality, Stuffed Tomatoes with Lentils. She was an excellent cook and made special, very different and exquisite dishes. Thus certain dishes were her forte only. I neither had the capabilities nor the confidence to try them out. So, with due respect, I dedicate this recipe to my late mather in law. Today, I cannot serve these to her and see how much I have passed in making these but definitely remember her more fondly.
These tomatoes are different in the sense that instead of cottage cheese or potatoes these tomatoes are stuffed with Bengal Gram Lentils (chane ki dal).
These tomatoes are undoubtedly a delicacy on its own. But making these stuffed tomatoes is a little lengthy process. This is because boiled and ground lentils are cooked on a slow flame for about an hour or so, till absolutely dry and powder like. But once you taste these all the efforts seem worthwhile.
You can have these in breakfast also just like grilled tomatoes. Since these are stuffed with lentils therefore these are filling also.
Also, these are best made with â€˜desi tomatoesâ€™ as these are tangy and sour. Whenever I make these, I make them in bulk so that they last for at least 2 to 3 days.
This is a no onion no garlic recipe. Tomatoes are filled with cooked chana dal and roasted. There is no gravy also.
Since these have only tomatoes, lentils and oil, therefore, therefore those who are on vegan diet can also go for it.
These tomatoes are in fact very healthy. Both tomatoes and chana dal come with a host of health benefits. Tomatoes are rich in Vitamin C and are known to be a good source of lycopene, the phytochemical which makes them red in colour and significant antioxidant properties, which get enhanced with cooking.
The chana dal is fibre rich and a good source of zinc, folate, calcium and protein. It is helpful in weight loss, helps lowering cholesterol and has a very low hypoglycemic index.
Earlier we used to make these tomatoes in a pan only but now have shifted to air fryer. I cook these in air fryer and when done then cook for a minute or two in a pan to get that charred look which unfortunately is missing in air fryer. Though this is not necessary but as they say habits die hard and unless we get that look on tomatoes, it seems something is missing. However, you can make these directly in a pan or air fryer or Otg. If making in a pan, ensure that you do not cover it. As covering will make these soggy and the skin would peel off. So, cook them in open pan, tossing in between so that these are cooked from all sides.
Also, cooking in air fryer is hassle free and takes very little time as compared to cooking on the gas stove. Instead of air fryer, you can bake these in otg also.
Though these tomatoes taste best when cooked in clarified butter (ghee) but now I have switched over to oil.
Hope you will like this recipe and try it out.
Try out these tomatoes. Yes time consuming and lenghty process but the end result is simply beautiful.