Tomato Dahl Dal (Or Mango, or Cucumber, or Lemon, or Spinach)

• toor dal1 cup
• roma tomatoes↗1 1⁄4 lbs

  diced

• green chili peppers↗3

  called "Thai chile

• turmeric↗1⁄2 teaspoon
• oil2 teaspoons
• mustard seeds1 tablespoon
• cumin seed↗1 tablespoon
• dried red chilies↗2

  sold as oriental chiles

• asafoetida powder1⁄8 teaspoon
• curry leaves↗10 -12

Step-by-step instructions

1. 1

   Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water.

2. 2

   Cook dahl 20-25 minutes over medium heat.

3. 3

   Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes.

4. 4

   In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will "pop" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.).

5. 5

   Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy!

6. 6

   To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal.

7. 7

   To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes.

8. 8

   To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves.

9. 9

   To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over.

10. 10

    You may have to add a little water with the different types of veggies.