Tomato Chana Dal Recipe – Authentic South Indian Yogurt Curry

Last Updated on 2 months by Neha Deshmukh

Tomato Chana Dal Recipe – Authentic South Indian Yogurt Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Tomato Chana Dal. This isn’t just any curry; it’s a taste of South India, a comforting blend of tangy tomatoes, earthy lentils, and a cooling yogurt base. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a family favorite ever since. It’s surprisingly easy to make, and the flavors just get better as it sits. Let’s get cooking!

Why You’ll Love This Recipe

This Tomato Chana Dal is a winner for so many reasons. It’s quick – ready in under 30 minutes! – and requires minimal effort. The combination of sweet tomatoes, nutty chana dal, and creamy yogurt is simply divine. Plus, it’s a fantastic way to experience the authentic flavors of South Indian cuisine. It’s a vegetarian delight that even meat-eaters will adore.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 5 large ripe tomatoes
• 1 tablespoon coconut oil (about 15ml)
• 0.5 teaspoon mustard seeds (about 2.5ml)
• 1-2 dry red chilies
• 0.5 tablespoon chana dal (about 7g)
• 1 pinch hing (asafoetida)
• 0.25 cup grated coconut (about 30g)
• 0.5 teaspoon cumin seeds (about 2.5ml)
• 1 green chili
• 1 cup thick curd (yogurt) (about 240ml)
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Tomatoes: Choosing the Right Variety

Use really ripe, juicy tomatoes for the best flavor. Roma or plum tomatoes work wonderfully, but any good quality ripe tomato will do. About 600-700g of tomatoes is perfect.

Coconut Oil: Benefits and Substitutes

Coconut oil adds a lovely aroma and authentic flavor. If you don’t have it, you can substitute with vegetable oil or sunflower oil, but the flavor won’t be quite the same.

Mustard Seeds: The Significance in South Indian Cooking

Mustard seeds are a staple in South Indian cooking. When heated, they pop and release a nutty, pungent flavor. Don’t skip them!

Hing (Asafoetida): A Unique Flavor Profile

Hing has a… unique smell! But trust me, it adds a wonderful savory depth to the curry. A little goes a long way.

Chana Dal: Nutritional Value and Regional Uses

Chana dal (split chickpeas) adds a lovely texture and nutty flavor. It’s also a great source of protein. It’s commonly used in South Indian and North Indian cuisines.

Coconut & Spice Paste: Fresh vs. Dried Coconut

Freshly grated coconut is best, but desiccated coconut works in a pinch. If using desiccated, soak it in a little warm water for about 10 minutes to soften it before grinding.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and finely chop those tomatoes. Set them aside – we’ll need them shortly.
2. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them crackle and pop – this is important for releasing their flavor!
3. Now, add the chana dal and dry red chilies. Sauté until the dal turns a lovely golden brown. Keep stirring so it doesn’t burn.
4. Stir in a pinch of hing. Then, add the chopped tomatoes and cook on low heat until they become soft and mushy. This takes about 8-10 minutes.
5. While the tomatoes are cooking, whisk the yogurt until it’s smooth and creamy. In a separate grinder, combine the grated coconut, cumin seeds, and green chili. Grind them into a coarse paste – you might need a tablespoon or two of water to help it along.
6. Once the tomatoes are cooked, transfer them to a bowl and let them cool completely. This is important – you don’t want to curdle the yogurt!
7. Now for the magic! Mix the coconut paste and whisked yogurt into the cooled tomatoes. Add salt to taste and combine everything well.
8. Finally, garnish with fresh coriander leaves. Serve chilled and enjoy!

Expert Tips

• Don’t rush the tomato cooking process. Letting them cook down properly is key to a flavorful curry.
• Cooling the tomatoes before adding the yogurt is crucial to prevent curdling.
• Taste and adjust the salt as needed. Everyone’s preference is different!

Variations

Want to make this recipe your own? Here are a few ideas:

Vegan Adaptation

Substitute the yogurt with a plant-based yogurt alternative, like cashew or coconut yogurt.

Spice Level Adjustment

Adjust the number of green chilies and dry red chilies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Regional Variations

• Tamil Nadu: Often includes a touch of tamarind paste for extra tanginess.
• Kerala: May incorporate curry leaves for a more aromatic flavor.
• Andhra Pradesh: Known for being spicier, with a generous amount of red chilies.

Serving as Part of a Traditional South Indian Thali

This curry is a perfect addition to a South Indian thali, alongside rice, sambar, rasam, and various vegetable side dishes.

Serving Suggestions

This Tomato Chana Dal is incredibly versatile.

Best Accompaniments

It pairs beautifully with steamed rice, fluffy idli, crispy dosa, or even roti.

Pairing with Other South Indian Dishes

Serve it alongside a simple vegetable stir-fry or a cooling raita for a complete meal.

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight.

FAQs

Got questions? I’ve got answers!

Can I make this recipe ahead of time?

Absolutely! You can make it a day in advance. The flavors will meld together beautifully.

What is the best way to grind the coconut paste?

A high-powered blender or food processor works best. Add a little water if needed to get a smooth, coarse paste.

Can I use store-bought yogurt instead of making my own?

Yes, absolutely! Just make sure it’s thick and creamy. Greek yogurt works well too.

What if I don’t have hing (asafoetida)? Is there a substitute?

If you can’t find hing, you can skip it, but it does add a unique flavor. A tiny pinch of garlic powder can offer a similar savory note, but it won’t be quite the same.

How can I adjust the tanginess of the curry?

Add a squeeze of lemon or lime juice to brighten up the flavors.

Can I freeze the leftover curry?

While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh, but if you must freeze it, use a freezer-safe container and thaw it completely before reheating.

Enjoy this little piece of South India in your kitchen! I hope you love it as much as my family does. Happy cooking!