A tangy side to idli, dosa or idiyappam, this tomato pachadi is quick and easy to make and will surely keep your taste buds satisfied.
Wash moong dhal and cook 
Saute onions and green chilies 
Add tomatoes and potatoes 
Add cooked dhal 
Boil pachadi 
Tomato Pachadi
A tangy side to idli, dosa or idiyappam, this pachadi is quick and easy to make and will surely keep your taste buds satisfied.
Servings: 6
Ingredients
- ½ cup moong dhal
- ¼ tsp turmeric powder
- 1 small onion (chopped)
- 1 potato (chopped)
- 2 tomatoes (chopped)
- 8 green chilies (adjust to taste)
- ½ tsp fenugreek seeds
- 1 tbsp cilantro
- 1 marble sized tamarind (soaked in ½ cup water)
- 1 tbsp oil
- 1 tsp oil
- 2 cups water
- salt to taste
For tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- ½ tsp urad dhal
- 2 dry red chilies
- ¼ tsp asafoetida (also known as hing or perungayam)
Instructions
- Wash moong dhal and add to a pressure cooker.
- Add 1 cup water, turmeric powder and 1 tsp oil. Cook the dhal for 1 whistle and set aside. You can also cook the dhal in a pan.
- In a separate pan, add 1 tbsp oil to a pan. Once hot, add fenugreek.
- Once the fenugreek becomes golden brown, add chopped onions and green chilies. Saute for 1 minute.
- Add chopped tomatoes, potatoes and dhal. Saute for 1 minute and add salt.
- Add remaining 1 cup water and cover pan with a lid. Cook for 5 minutes.
- Then, add tamarind extract and boil for 3-4 minutes.
- Add curry leaves when boiling. Vegetables should be well cooked. Adjust the consistency of the pachadi by adding more water, if needed. It tastes best when it has a thin liquid consistency.
- Add the ingredients under "For tempering" to a pan. Once the mustard seeds crackle, remove from heat and pour over pachadi.
- Garnish with cilantro and serve hot.
