Pesara Pappu Tomato Kura / Moong Dal Tomato Curry

Dal is a term used in Indian subcontinent for dried split pulses. Most dal recipes are very simple to prepare. The basic preparation begins with boiling a variety of dal in water with some salt and turmeric. The most common way of preparing dal is in the form of soup to which onions, tomatoes and some spices are added. Mung or moong dal which is most popular in West Bengal and Bangladesh. It is also a part of South India specially Ven Pongal. 

Today using Moong dal I will be preparing a curry / dal which can be served with rice or roti. Simple and delicious dal goes to day 1, week 1 of Blogging Marathon 110 under the theme " Dazzling Dal ".


Moong dal 1 cup
Onion 1/2 cup chopped
Green chili 3 slit
Tomato chopped 1 cup
Curry leaves 6
Ginger Garlic paste 1/4 tsp
Turmeric powder 1/4 tsp
Salt to taste
Garam Masala 1/2 tsp
Chopped cilantro 1/4 cup
Oil 2 tbsp


Wash and soak moong dal for 30 minutes.
In a deep pan heat oil and add chopped onions and curry leaves.
Saute till onions turn light pink.
Now add slit green chilies and ginger garlic paste.
Cook till raw smell disappears.
Now add moong dal, turmeric powder and salt to taste.
Saute for 2 minutes and add 2 cups water.
Cook on medium flame till dal is completely cooked.
Add chopped tomatoes and cook for another 5 minutes.
Tomatoes need not have to be cooked completely, they have to be cooked 50 percent.
Finally add garam masala and chopped cilantro.
Mix and cook for just a minute and serve hot with roti or rice.

Check to see what my fellow bloggers are cooking for Blogging Marathon 110.

1 comment:

vaishali sabnani said...

Bookmarking the daal recipe , it is quite similar to the chana daal that we make , so we do not have to mash the daal and keep the lentil in tact . Good one , I like such daals which are not mushy !