Tomatillo Green Dal
Tomatillo or the Husk tomato is often used in Mexican cuisine for making salsa verde. I have used these tomatillos with lentils, spinach and green chillies to make an Indian green dal! The spicy tangy dal can be eaten with rice or naan/roti.
Author: Birjis Adeni Rashed
Cuisine: Indian
Recipe type: Main Course
Serves: 6
Prep time:
Total time:
Ingredients
- 5 tomatillos
- 1 c moong (either whole or split mung)
- 6 green chilies
- 1 c spinach chopped
- 1 onion
- 1 T dessicated coconut
- 1 t turmeric
- salt to taste
- 1 t mustard seeds
- 1 t cumin seeds
- 2 dry red chilies
- 1 garlic cloves
Instructions
- This recipe needs a pressure cooker or a thick bottom pot with a lid. In the cooker add the dal, and let it cook for a few minutes. After some time add the tomatillos with husk removed and chopped, chopped onion, spinach, desiccated coconut, green chillies and cook or pressure cook for few more minutes.
- When the dal gets soft and mushy its ready for seasoning or tadka. For seasoning take a small pan and add oil, when oil is warm add the mustard seeds, cumin seeds, dry red chillies, and garlic. Add this seasoning to the dal and let it cook for a few minutes to absorb the essence of the seasoning.
- This can be eaten either with rice or naan.
Serving Size
Serving size: 6
