Wednesday, 29 January 2014

Peg & Pig Kitchen - Raw Tomato, Leafy Vegetables, and Dal Curry

I was watching Jamie At Home programme on television, and oh, his garden is amazing! He walks in to his garden, plucks vegetables, and cooks with them. Well, for dinner, I thought of doing something similar. Walked down to our land garden, plucked leafy vegetables and raw tomatoes, and then went to terrace garden to pluck more leafy vegetables. After I was satisfied with the vegetables, began cooking the delicious Raw Tomato, Leafy Vegetables, and Dal curry.
1 cup raw tomatoes chopped
1 large onion chopped
3 garlic cloves chopped
3 Green chillies chopped
1 cup leafy vegetables chopped
A few curry leaves
1 tblsp cooking oil
1 cup tur dal cooked
1 tsp cumin powder
1 tsp chole masala
2 tsps Red chilli powder
A pinch of sugar
A pinch of turmeric
A pinch of hing
Cumin, Mustard, Channa dal, Urad dal for seasoning
Heat cooking oil in a pan, add hing, cumin-mustard-channa dal-urad dal, and curry leaves. Add chopped onions, garlic, and cook. Add chopped raw tomatoes, turmeric, sugar, all masala powders, and mix well. Let the mixture cook well. Add cooked dal to the pan, and mix all ingredients well. Add salt. After the mixture comes to a boil, remove from heat, and then serve hot. I served the curry with Indian breads.

Note: Raw tomatoes are sour. Check whether or not the tomatoes are bitter; if yes, don't use them. To balance the sourness, sprinkle sugar on the chopped tomatoes.

Ingredients chopped, vegetables from garden, and leafy vegetables chopped

Cooked dal, raw tomato-onion frying, and dal added to the curry

The curry served with Indian bread!

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