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Spicy Tomato Dal Recipe

By Vijayalakshmi

Tomatoes are sweet, juicy, and delicious. They are of great benefit for health. Tomatoes are a great source of Vitamin A, C, K, folate and potassium. They are good for skin as well. Tomatoes are packed with nutrition, good for strengthening & repairing bones and keeping blood sugar in balance. So today we try Tomato Dal, a lip smacking recipe that is also rich in nutrients.

Tomato dal is known to be the best recipe for people who like to have their food simple yet tasty. This dal should be eaten with rice or with chapatti, as they are considered to be the perfect combo. In order to make your tomato dal more tastier add paneer or soy cubes. Almonds when added to this dal makes it more healthy and tasty. In order to make it more delicious few roasted cashews can also be added.

Servings- 2

Preparation Time- 10 minutes

Cooking Time- 15 minutes


  1. Onion- 1 (chopped)
  2. Carrot- 1(chopped)
  3. Green chillies- 4 (chopped)
  4. Medium tomatoes- 4 (chopped)
  5. Red lentil- ½cup (soaked)
  6. Garlic- 3 (minced)
  7. Ginger- 1 inch (grated)
  8. Coconut- ½cup (grated)
  9. Mustard- ½tsp
  10. Turmeric- ½tsp
  11. Cumin- ½tsp
  12. Asafoetida- ½tsp
  13. Lemon- 1
  14. Curry leaves- 4
  15. Almond- 3


1. Take a pan and heat ½ tbsp oil, temper it with mustard seeds, cumin, chillies, black lentils until the mustard starts spluttering.

2. Add garlic, onions, carrots and tomatoes along with salt, asafoetida and turmeric. Saute them until soft.

3. Add the red lentils, saute for sometime.

4. Add 2 cups water along with curry leaves, close the lid and let the lentils cook for sometime.

5. If you find the gravy to be too thick, add more water as per the consistency required.

6. Toast the almonds until aromatic in a small pan.

7. Grind the coconut with little water and mix it to the cooked lentils.

8. Cook for another 2-5 minutes and garnish with almonds.

Tomato Dal recipe is ready. You can have it white rice or even with chapatti.

Read more about: dals side dishes
Story first published: Monday, February 18, 2013, 12:05 [IST]