Kacha Tomator Tok Dal
A comforting and tangy Bengali lentil soup simmered with green tomatoes and tempered with mustard seeds.
👩🍳 Process
Heat 1 tsp of mustard oil in a pan. ▶ 0:57 medium
Add mustard seeds and a split dried red chili to the hot oil. Stir until aromatic. ▶ 1:44 medium
Add slit green chilies and sauté them briefly. ▶ 1:59 medium
Add the sliced green tomatoes to the pan and sauté them in the oil. ▶ 2:10 medium
Add salt to taste and 1/2 tsp of turmeric powder. Mix well to combine. ▶ 2:23 medium
Cover the pan and cook on medium-low heat for 3 to 4 minutes until the tomatoes soften. ▶ 3:27 3.5 min · low-medium
Uncover and mash the cooked green tomatoes gently with the spatula. ▶ 3:31 medium
Pour in the pre-boiled masoor dal, then rinse the bowl with water and add it to the pan. ▶ 4:00 medium
Add about 1/2 cup of water to adjust the consistency to a thin gravy. ▶ 5:02 medium-high
Add 1 tsp of sugar to balance the sourness, mix well, and bring to a boil. Let it boil for 2 minutes. ▶ 5:08 2 min · medium-high
Stir in chopped coriander leaves and let it simmer for 1 more minute. ▶ 5:22 1 min · medium
Turn off the heat, cover the pan, and let it rest for 5 minutes before serving. ▶ 5:50 5 min
