One of my favorite things to eat when I was a kid was a buttery tomato lentil dish topped with crispy spiced potatoes. This meal warms you up two fold, first its served piping hot on a bed of fresh rice and second the red chili powder warms and livens your taste buds. If you don’t have rice or prefer not to eat this with rice, you can make the lentils a bit more watery and turn it into a hearty soup. Check out my recipe below for this classic South Indian dish.
Tomato Lentils & Potato Hash
- Total Time: 1 hour 20 minutes
- Yield: 2–3 servings 1x
Description
A comforting South Indian dish featuring buttery tomato lentils topped with crispy spiced potato hash, perfect for warming up on a chilly day.
Ingredients
- 2 tomatoes, diced
- 4 cloves of garlic, roughly chopped
- 1 cup toor dal, cooked
- Salt, to taste
- Pinch of turmeric powder
- Red chili powder, to taste
- 1 tsp amchur powder (or a splash of lemon juice)
- 1 tbsp vegetable oil, for the thadka
Thadka
- 1/2 tsp hing (asafoetida) powder
- 1/2 tsp mustard seeds
- 1/2 tsp chana dal
- 1/2 tsp udad dal
- 1/2 tsp cumin seeds
- 2 dry red chilies, broken in half
Potato Hash
- 1 lb small potatoes, diced
- Pinch of hing powder
- Salt, to taste
- Pinch of turmeric
- Red chili powder, to taste
- 1/2 tsp cumin seeds
- 1 tbsp vegetable oil
- Fresh cilantro, for garnish
Instructions
- Cook the toor dal: if using a pressure cooker, cook the dal with enough water until soft. If using a pot, cover the dal with water and cook until tender, about 30–40 minutes.
- In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter, add the chana dal, udad dal, and hing. Stir for 30 seconds, then add the garlic and sauté until golden brown.
- Add the diced tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and mushy, about 5–7 minutes.
- Add the cooked toor dal to the tomato mixture. Stir well and add red chili powder and amchur powder. Simmer for 10 minutes, adding water if needed to reach your desired consistency.
- For the potato hash, heat 1 tablespoon of oil in another pan over medium heat. Add the cumin seeds and hing, let them splutter, then add the diced potatoes. Season with turmeric, chili powder, and salt. Cook until the potatoes are crispy and golden brown, about 15–20 minutes, stirring occasionally.
- Serve the tomato lentils hot, topped with crispy potato hash and garnished with fresh cilantro. Serve with rice or enjoy as a soup.
Notes
If you prefer the lentils more soup-like, add an extra half cup of water after the dal goes in and skip the long simmer. The potato hash is best added just before serving so it stays crispy.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 grams
- Sodium: 600 mg
- Fat: 10 grams
- Carbohydrates: 55 grams
- Fiber: 12 grams
- Protein: 12 grams
- Cholesterol: 0 mg
