3 to 4dried red chilies(adjust to taste or red chili flakes)
2cupstomatoeschopped, (2 large or 4 medium)
¾ tablespoonchana dalor 2 teaspoons white sesame seeds
¾ tablespoonurad dal
½teaspoonsalt(adjust to taste)
2clovesgarlic(or ¼ teaspoon ginger)
1dried red chilismall, broken
1pinchurad dal(¼ to ½ teaspoon) (optional, adds flavor)
How to make the recipe
Heat 1 tsp oil in a pan. Add red chilies, chana dal and urad dal. Roast them until they turn golden & aromatic. Red chilies should turn crisp. If using sesame seeds add them now and toast slightly.
Then add cumin & roast just for few seconds. Remove them and set aside to cool.
To the same pan, add tomatoes, garlic, salt and turmeric. Fry till the tomatoes turn completely soft and mushy. If needed cover and cook. Set aside to cool.
How to Make Tomato Pachadi
To a grinder add the roasted chilies, lentils and cumin. Powder them fine.
Add tomatoes and grind. If you want a traditional pachadi consistency, pulse a few times, scraping the sides.
Check the salt and spice now. if needed add more.
Add oil to the same pan and heat it. Add mustard cumin, red chili, curry leaves and hing. if you wish you can add a garlic pod too. when the curry leaves turn crisp. Turn off the stove. Add the pachadi to the pan and mix well.
Serve tomato pachadi with rice, any Indian breakfasts or bread.