|Cook Time||less than 30 minutes|
- 150 g toor dal or split pigeon pea
- 75 g moong dal or split green gram
- 75 g channa dal or black chickpeas
- ⅔ Tbsp ghee or oil
- 2 large Chopped tomatoes
- Spices [red chillies, cumin seeds, fennel seeds, chilli powder, turmeric, salt, and curry leaves. (The amounts mentioned can vary depending on one’s own taste.)]
- To cook the dal, take the 3 varieties of dals in a pot (pressure cooker is the best option as it saves a lot of time and energy) with sufficient amount of water to cover the ingredients. Add salt to taste.
- Boil the dal until it is cooked and becomes soft.
- Thadka – take a frying pan, add oil or ghee, when the oil is sufficiently warm, add spices like red chilli (optional), cumin seeds, fennel seeds.
- Let the spices crackle, then add curry leaves.
- Later add chopped tomatoes, chilli powder and turmeric powder.
- Let the tomatoes cook followed by the addition of the cooked dal.
- Let it boil for 5-10 minutes.
- In a pressure cooker, add oil, when the oil is sufficiently warm, add cumin seeds, fennel seeds and finely chopped onions.
- Let the onions cook for a while until they turn brown in colour.
- Add ginger, garlic, salt (ginger, garlic is optional) and tomatoes. Let it cook for a few minutes under a moderate flame.
- Add other spices and close the lid and let it pressure cook for 15-20 minutes.
- Wait for 5-6 whistles; remove from the heat and mix contents.
- This gravy can be used in the dal thadka and a variety of vegetables curries, for example, you could make potato curry by simply boiling the potatoes and mixing it in with this gravy.
It is a common curry sauce used in most of the Indian subcontinent dishes and can be used with the dal thadka recipe (Step 5 and 6) . Onion and tomato gravy preparation is best done in a pressure cooker, as it requires less time.