A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Hyderabadi Tomato Dal, Steamed Basmati Rice and Masala Omelette
Hyderabadi Tomato Dal with rice and a fluffy masala omelette - gut-friendly comfort food that's protein-packed!
This hyderabadi dish is perfect for lunch. With 797.03 calories and 33.17999999999999g of protein per serving, it's a muscle-gain option for your meal plan.
12gfat
Cumin Seeds
10 pcs Curry Leaves (Fresh)
2 pcs Dried Red Chili (Broken in half)
0.25 tsp Hing
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
1 tbsp Ghee (For final tempering)
4 cloves Garlic (Thinly sliced)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the rinsed and soaked toor dal, 3 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and use a whisk or immersion blender to mash the dal to a smooth consistency. Set aside.
2
Prepare the Tomato Base
Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat.
Add mustard seeds and let them splutter. Follow with cumin seeds, broken dried red chilies, and curry leaves. Sauté for 30 seconds until aromatic.
Add hing, followed by the chopped onions. Sauté for 3-4 minutes until the onions turn soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Stir in the chopped tomatoes. Cook for 6-8 minutes, stirring occasionally, until they break down and become soft and pulpy.
Add the red chili powder, coriander powder, and salt. Mix well and cook the spices for one minute until the oil begins to separate from the masala.
3
Combine and Simmer
Carefully pour the cooked, mashed dal into the tomato masala. Stir everything together until well combined.
Add 1 cup of hot water, or more, to adjust the dal to your desired consistency. It should be flowing but not watery.
Bring the dal to a gentle boil, then reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld beautifully.
4
Prepare the Final Tempering (Tadka)
While the dal is simmering, heat ghee in a small tadka pan over medium heat.
Add the sliced garlic and fry until it turns a light golden brown. Be watchful to prevent it from burning, as it can turn bitter.
Immediately pour this sizzling garlic-ghee tempering over the simmering dal. You will hear a satisfying sizzle.
5
Garnish and Serve
Gently stir the tempering into the dal. Garnish with a generous amount of freshly chopped coriander leaves.
Serve the Hyderabadi Tomato Dal hot with steamed basmati rice, jeera rice, or fresh rotis.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
