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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 5 |
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A lovely dish! Tip Make sure the curds is not sour. Also, soak channa overnight, to boil in 7-8 whistles, in cooker. Ingredients:
6 firm ripe tomatoes |
2 cups fresh curds, beaten |
2 tablespoons channa dal |
1 cup kabuli channa, boiled (1/2 cup when dry) |
1 teaspoon ginger, grated |
1 tablespoon coriander leaves, finely chopped |
1 teaspoon mint leaf, finely chopped |
1 tablespoon sugar |
2 tablespoons tamarind chutney |
1 tablespoon cumin seed, crushed |
1 teaspoon red chili powder |
1/2 teaspoon garam masala powder |
salt |
Directions:
1. Quarter tomatoes.
2. Remove inside carefully.
3. Beat curds.
4. Add half the cumin seeds, salt, half the sugar and keep aside.
5. Keep the quartered tomato boats aside.
6. Pressure cook chana and dal till soft.
7. Drain.
8. Mash coarsely.
9. Add garam masala, red chilli, 1/2 sugar, cumin, salt, mint and ginger.
10. Heat in a heavy pan, stirring continuously, till a soft lump is formed.
11. Adjust seasoning and salt if required.
12. Fill each tomato quarter with this mixture, pressing down gently into hollow.
13. Arrange side by side in a shallow dish.
14. Pour seasoned curds over the quarters to cover all.
15. Drizle tamarind chutney over it and sprinkle a few pinches of red chilli powder.
16. Garnish by sprinkling chopped corriander leaves.
17. Serve immediately, as a snack or salad.
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