Tomato Pachadi

A comfort food that I don't even have to think twice to make - is Tomato Pachadi. It is made with moong dal/split green gram lentils and can be served with almost every main dish we prerare. This simple dish has won our hearts. The use of green gram makes it a light dish; fit for all age groups and convalescents. Also, green grams are a rich source of flatulence free protein.

Tomato Pachadi

Ingredients:

¼ cup Moong Dal/Split Green Gram Lentils

3 Tomato

1 Onion

1 Potato

4-5 Green Chili

¼ tsp Turmeric Pd

1 Tbsp Oil

¼ tsp Mustard seeds

¼ tsp Urad dal

¼ tsp Cumin seeds

1 pinch Asafetida

1 Red Chili

1 sprig Curry Leaves

½ tsp Tamarind paste

Coriander leaves

Method:

Take the lentils in a pressure cooker. Add 1 cup water, turmeric powder and ½ tsp oil. Pressure cook for 2 whistles until lentils are just soft.

Meanwhile, chop onions, tomatoes and potatoes. Slit the green chilies.

Heat oil in a pan. Splutter mustard seeds and then cumin. Add curry leaves and asafetida. Then add onions and sauté. Add potatoes, tomatoes and green chilies. Stir fry until well mixed. Add this to the cooked lentils along with salt. Add enough water (about ½ - 1 cup) and tamarind paste. Bring to a boil. Simmer for 5 minutes. Dilute the gravy if necessary. (Chettinad Gravies are usually very thin).

Garnish with coriander leaves.

Keppai Idiappam with Tomato Pachadi

Serve hot with Idli/Idiappam/Upma/Aapam/Chapathi etc.

Serving it off the Pr.Cooker for the Family Specials' event @ The Spiced Life