28 October, 2014
Green tomato and lentil curry or ‘masial’
While everyone is posting dishes with pumpkins at this time of the year, I have a different fruit that is taking up too much space on my kitchen counter. Yes, with the arrival of Mr. Jack Frost, I had to pluck all the tomatoes while they were green. Time for recipes with the sour but tasty green tomatoes!
‘Masial’ is a fragrant and protein-rich south Indian dish that is made with slightly sour vegetables cooked with mashed pigeon peas or toor dal and spices. It is served as a side to rice in the main course. In my house, we have it with brown rice.
Here are pictures of tomatoes with spices and pigeon peas available in any Indian grocery store:
Green tomato masial
green tomatoes- 3-4 medium
green chilly- 1
toor dal (split pigeon peas)- 1/2 cup
curry leaf- 1 (optional)
salt- to taste
water- 2-3 cups
fenugreek seeds- 1/4 tsp.
sambar powder- 1 tbsp. (available at an Indian store; I use homemade powder)
turmeric powder- a pinch
mustard seeds- 1/2 tsp.
compounded asafoetida- 1/4 tsp.
sesame oil- 1 tsp. (or any neutral oil can be used)
1. Cook lentils (with turmeric powder) separately with 2 cups of water. I use a pressure cooker for this purpose. Once done, the dal should be of mashable consistency. If not, cook again with more water. Once cool, mash it with the back of a soup ladle.
2. Chop tomatoes into small pieces and slit green chilly lengthwise.
3. In a heavy bottomed pan, heat oil. Add mustard seeds and asafoetida powder. When they spatter, add fenugreek seeds, curry leaf, slit green chilly and chopped tomatoes.
4. Add water and salt, close the pan and cook till tomatoes are very tender.
5. Add sambar powder and lentils and additional water. Bring to boil a couple of times.
6. Garnish with cilantro and serve hot with rice.