| • | Put tomatoes in boiling water and leave only it for 5-7 minutes until tomatoes turn soft.
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| • | Remove the tomatoes and allow them cool.
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| • | Peel off the skin and keep aside.
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| • | Pour 2 cups of water in a pot.
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| • | Add green gram dal and boil well until dal turns soft.
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| • | Drain the additional water from boiled dal.
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| • | Grind green chilies, 1-1/4 of cumin seeds, 2-3 curry leaves and coconut together into a paste.
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| • | In a shallow pan, put tomatoes and add turmeric, salt, and curry leaves.
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| • | Boil the contents for 8 minutes.
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| • | When done, add boiled dal & ground paste.
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| • | Mix well and boil again on low heat up for 3-4 minutes.
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| • | Take off heat up and keep aside.
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| • | In a little pan, heat up oil and add table mustard seeds.
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| • | When they start to crackle, add 1/4 tablespoon cumin seeds, split black gram, 3-4 curry leaves and asafoetida.
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| • | When dal changes slimly brown, take off fire.
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| • | Add this seasoning to the cooked tomato mixture.
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| • | Serve red-hot with rice.
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