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Recipe Name: Tomato Dhal (kerala style)  
Category: Indian Regional Sub Category: Kerala


Prep Time Cook Time Serves



Tur dal   1 cup
Ripe tomatoes   4 (Finely chopped)
Green chillies   2 (split in to two)
Red chillies   4
Cumin seed   2 teaspoon
Grated coconut   of half a coconut
Baby onions - Finely chopped   5-6
Few curry leaves  
Mustard seeds   1 teaspoon
Cooking oil   2 teaspoons
Turmeric powder   1 teaspoon
Salt to taste  


  • In a pressure cooker, cook the toor dhal with enough water. It should be in the paste form when done.
  • In a vessel, take the cooked dhal paste, add tomatoes. Add salt, turmeric powder, green chillies and allow the tomatoes to be cooked.
  • Grind the coconut, red chillies and the cumin seeds together.
  • When the tomatoes are cooked, add the coconut paste to the dhal.
  • Cook the mix for another 5 minutes. Add more water, if necessary.
  • In another pan, heat the oil and allow mustard seeds to splutter, add the curry leaves and chopped red chilli to it. Add the chopped baby onions and sauté them till golden brown.
  • Add the seasoning to dhal and serve.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1/2 cup
Amount Per Serving
Calories 80 Calories from Fat 45
% Daily Value'
Total Fat  5g 11%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  406mg 18%
Total Carbohydrate  7g 2%
Dietary Fiber   1g 3%
Protein   2g
Vitamin A   9%   * Vitamin C   11%
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs