What a delicious way to make the humble tomato side salad the star of the show! The juicy baby tomatoes are refreshing, the curry leaves bring fragrance, the chilli gives the dish a good punch and the lentils add texture. This versatile salad goes well with any dal or curry, with chicken or fish. It’s also good simply served with rice or chapatti.
1 tablespoon split chickpeas (chana dal)
1 tablespoon split white lentils (safed urad dal)
1 tablespoon sunflower oil
1 teaspoon black mustard seeds
pinch of asafoetida
10 curry leaves
1 small green chilli, finely
1/4 teaspoon salt
500g (1lb 2oz) sweet baby tomatoes, halved
Soak the chickpeas and lentils together in a bowl of water for 1 hour, then drain. Set aside.
When ready to cook, heat the oil in a saucepan over medium–low heat. Add the mustard seeds and asafoetida and let them sizzle for a few seconds, then stir in the curry leaves and green chilli. Cook over high heat for another few seconds.
Throw the chickpeas and lentils into the saucepan and mix well. Cover the pan with a lid, reduce the heat to low and cook for 5 minutes, until the chickpeas and lentils are firm but no longer rock hard.
Add the salt and tomatoes and cook over high heat for a final minute. Serve warm or cold.
Recipe extracted from Chetna’s Healthy Indian by Chetna Makhan