Tomato Masiyal

Today's post is "Tomato Masiyal”.

Masiyal is a South Indian lentil based food. This has been in existence since age-old. So I feel this would be a fitting post for the ongoing "Redefine the Roots" contest.

We can make this dish using Brinjal, Elephant yam, Spinach, tomato. It goes as a perfect accompaniment for dosa and chapathi Or it can be had with hot rice too.

Coming on to my post. This is a dish made out of sauted tomatoes cooked in a tamarind gravy and tur dal. Tur dal has lot of health benefits. To name a few:

👉 Rich source of protein

👉 Incredible source of folic acid

👉 Excellent Source of fibre

The next most important ingredient in this masiyal is the methi (fenugreek) seeds. Methi Seeds is one ingredient that has impressive health benefits. To name a few:

👉 Balances the Cholesterol level

👉 Good for digestion

👉 Anti-inflammatory

👉 Reduces the risk of diabetes

And tomatoes are a good source of potassium, rich in folate, Vitamin B and E. So why not cook a dish that is tasty and at the same time nutrient-rich 😅.

Ingredients:

Tomato 1 big

Tur Dal 1/2 cup

Tamarind pulp lemon sized

Sambar Powder 1 tsp

Green Chilli 1

Turmeric powder 1 tsp

Mustard Seeds 1 tsp

Fenugreek Seeds 1/2 tsp

Asafoetida a pinch

Curry leaves / Coriander leaves

Salt to taste

Method:

1. Pressure Cook tur dal for 4 whistles.

2. Soak tamarind in hot water for 15 minutes. Extract the tamarind pulp and keep it aside.

3. Heat oil in a pan. Once hot, add mustard seeds, fenugreek seeds, curry leaves and allow them to splutter.

4. Add the chopped tomatoes and green chilli. Saute them for couple of minutes.

5. Add sambar powder, turmeric powder and asafoetida.

6. Add the extracted tamarind pulp and salt to the above. Allow it to boil until the raw smell of the tamarind goes away.

7. Next add the cooked tur dal. Allow it to boil for 5 minutes in medium flame.

8. Switch off the flame.

9. Garnish with curry leaves / coriander leaves.