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Name: Tomato Daal
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: Garlic/ginger paste; Seasoning: mustard seeds;; Salt; Water; Garnish: lotsa chopped; 1/4 ts Turmeric powder; 2 Fistfuls mung beans; Tomato puree (depending on

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INGREDIENTS

Garlic/ginger paste
Seasoning: mustard seeds;
Salt
Water
Garnish: lotsa chopped
1/4 ts Turmeric powder
2 Fistfuls mung beans
Tomato puree (depending on

Servings

INSTRUCTIONS

Pressure cook about two fistfuls of mung beans with water adding 1/4 tsp turmeric powder to it. (I usually put one fistful for one person if daal is not the main dish in the meal. Otherwise , you might want to add two fistfuls per person. It is probably surprising, but this measuring scheme works for me) Once cooked, stir the beans till they can no longer be seen separately. This step is very important. If the beans are nicely cooked, just a stir of the spoon will make a smooth paste. This is the reason why we are pressure cooking the beans. It is not only faster, but also cooks the beans thoroughly. Cooking in a pan is possible, but be prepared to keep stirring for about an hour. Also, if more water is required, add after the daal has been cooked. For those who have tried this dish, know what consistency they need. For others, daal should be pouring consistency. Add salt. Add tomato puree (depending on how sour you want the daal) to the pressure cooked daal. Add salt, garlic/ginger paste. Let this cook till the raw taste of the tomatoes is gone. Season and garnish. Seasoning: Mustard seeds, cumin seeds and slit green chillies in butter or oil. (First add mustard seeds. Wait till they burst, add cumin seeds and green chillies. Do not fry green chillies for too long, as they will lose their flavor) Add to daal at the very end. Garnishing: Lotsa chopped coriander leaves. Note: To make it fiery, why not add little bit of cayenne pepper powder. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Tomato Daal

Garlic/ginger paste 
  Seasoning:  mustard seeds; 
  Salt 
  Water 
  Garnish: lotsa chopped 
1/4 ts Turmeric powder 
2  Fistfuls mung beans 
  Tomato puree (depending on

Pressure cook about two fistfuls of mung beans with water adding 1/4 tsp  turmeric powder to it.  (I usually put one fistful for one person if daal  is not the main dish in the meal. Otherwise , you might want to add two  fistfuls per person. It is probably surprising, but this measuring scheme  works for me)     Once cooked, stir the beans till they can no longer be seen separately.  This step is very important. If the beans are nicely cooked, just a stir of  the spoon will make a smooth paste. This is the reason why we are pressure  cooking the beans. It is not only faster, but also cooks the beans  thoroughly. Cooking in a pan is possible, but be prepared to keep stirring  for about an hour.     Also, if more water is required, add after the daal has been cooked.  For  those who have tried this dish, know what consistency they need.  For  others, daal should be pouring consistency. Add salt.     Add tomato puree (depending on how sour you want the daal) to the pressure  cooked daal.  Add salt, garlic/ginger paste. Let this cook till the raw  taste of the tomatoes is gone. Season and garnish.     Seasoning:  Mustard seeds, cumin seeds and slit green chillies in butter  or oil. (First add mustard seeds. Wait till they burst, add cumin seeds and  green chillies. Do not fry green chillies for too long, as they will lose  their flavor) Add to daal at the very end. Garnishing: Lotsa chopped  coriander leaves.     Note:  To make it fiery, why not add little bit of cayenne pepper powder.    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 2 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 9.5mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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