Every year when its summer, farmers' markets sell heirloom tomatoes. These tomatoes are my favorite. The weird-shaped tomatoes are so appealing. I use the green and yellow heirloom tomatoes in salads, whereas the red tomatoes go in making a tomato chutney. This tomato chutney is my mom's recipe.
Make this dal (lentil) recipe with toor dal only. Curry leaves are a MUST and are only available at Indian grocery stores.Ingredients1 cup split pigeon pea/ toor dal1/2 cup red onion, finely chopped7-8 curry leaves, each torn in 21 jalapeno, finely chopped1/4 teaspoon cayenne powder1 tablespoon sugar2 tablespoons ghee1 teaspoon black mustard seeds, whole1 teaspoon cumin seeds2 pinches aforesaid/ hing OPTIONAL3 cloves of garlic1/2 teaspoon turmeric powder1 large tomato, finely chopped3 cloves garlic, finely choppedSalt to tasteInstructionsIf you do not have a pressure cooker, don't worry. Soak lentils (after washing it once in cold water) in 2 cups water, preferably overnight.In a 5 qt pot, add soaked lentils with any left over water and 3 cups of water, turmeric, jalapeno...
My sister-in-law Archana has taught me this recipe. It is made only with 5 ingredients and it is yum! It is a great accompaniment with a hearty soup or with a spicy stew. Ingredients1/2 cup dried fenugreek leaves (Kasuri Methi) - available at the Indian store2 cups chopped red tomatoes1 tbsp cumin seeds1 tbsp ghee or butter1 cup white basmati riceSaltMethodIn a mixing bowl, wash basmati rice 3 times in cold running water, and each time, drain all the water without wasting a single grain of rice. Set aside.In a 4 qt pot (wide pot), heat ghee on medium heat. Once ghee is hot, add cumin seeds and fenugreek leaves, saute for a minute.Add tomatoes and cook for 5...
