This recipe can come in handy when you have no vegetables at hand yet you want a delicious sidedish. I often do it for Ven Pongal and it also goes along well with roti, dosa or idli.
Ingredients
1 medium sized onion
2 large tomatoes
2 green chilli
5 garlic pods
½ ts mustard seed, 2 ts chana dal, ¼ ts hing
1 ½ ts sambar powder
Preparation
- Heat oil in a pan. Once its hot add mustard seeds.
- Then add chana dal and keep frying until it turns slightly brownish. Be careful not to burn them out. Chana dal is added to give a crunchiness to the dish. You can also add peas if you prefer.
- Now add chopped onion and fry for a while.
- Add hing, chopped garlic and green chillies.
- Add chopped tomatoes. You can add a pinch of salt at this point for the tomatoes to cook faster.
- When the tomatoes seem half cooked add sambar powder and required salt.
- Mix well and keep the pan covered in medium flame.
- Stir occasionally so that it doesn’t stick to the pan. Sprinkle water as and when necessary.
- Wait until tomatoes are cooked completely and oil separates from the mixture.
- Garnish with coriander leaves.
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