Total cooking time :25 mins ,servers for 3
After pressure cooking
Tomatoes are not only one of our favorite foods, but they’re also one of the most important, from a nutrition standpoint. They are especially notable for being high in vitamin C , a good source of vitamin A and it acts as an anti oxidant.
Ingredients:
-------------
Tomato (ripened ) - 3 in nos
moong dhal (Yellow lentil , Tamil : pasi parupu or paitham parupu) - ½ cup
Onion medium size - ½ (thinly sliced )
Fat free butter ( reduced ) - 2 small spoons
Corn flour - 1 ½ spoons
Milk (optional) - ½ cup
salt and pepper 1/4 spoon or to taste
Croutons or masala papad for garnishing
Method :
Pressure cook the tomato and moong dhal together (cut the tomato into half). Leave it for 3 whistles. Once it cools down, In a blender add the pressure cooked tomato and dhal, blend and liquefy . If u don’t have a blender , grind it in a mixi till it gets into smooth puree (add some water if you find it semi solid) .Heat a pan , add the butter ,sauté the onion till golden brown , sprinkle the corn flour on it and stir it well to prevent lumps.. Now add the tomato puree you have made .you can also add milk if you want.It will taste good even without milk. Cook for 7 to 10 mins .. You can see a colour change .. Orange will become dark orange .. If the tomato is red .. It will turn into bright red color .. trun off the stove ..
Dress it with croutons .. I garnished with roasted Punjabi masala papad!!!
