The slight tangy taste of green tomatoes in this recipe complement the channa dal. This is a semi dry curry which goes well with rice and dal/sambar or with rotis/phulkas.
4 to 5 green tomatoes
1 medium onion
2-3 pods of minced fresh garlic
1/2 cup channa dal (soaked for atleast 30 to 45 minutes)
1/2 tsp mustard seeds
1/4 tsp jeera
A few curry leaves
1/4 tsp turmeric powder
3/4 tsp red chilli powder (adjust according to taste)
Salt to taste
Fresh cilantro for garnish
1. Wash the green tomatoes and chop them into cubes.
2. Chop the onion.
3. Cook the channa dal either on the stove top or a pressure cooker. Make sure that it does not get mashed up. The channa dal should still have a bite to it. (see notes)
4. Pour oil in a pan and season with mustard seeds. Once they crackle add the jeera and curry leaves.
5. Next add the onions and garlic and saute until soft.
6. Add the cooked channa dal and saute for 1-2 minutes.
7. Now add the chopped green tomatoes along with the turmeric powder, red chilli powder and salt.
8. Do not add water. Just cover and cook for a few minutes until tender. You can continue the cooking process with the lid off.
9. Garnish with fresh cilantro.
1. The channa dal can also be microwaved for a few minutes. If using a pressure cooker make sure you do not cook it for more than 1 whistle or else it will get mushy and will change the consistency of the curry.
2. To make the curry more tangy add a teaspoon of tomato paste while sauteeing the onions.