Tomato Lentil Pachadi Recipe

By | Published | Pachadi, Tomato | No Comment


* 1/4 kg tomatoes- finely chopped
* 100 g tur dal
* 2 onions – thinly sliced
* 6 green chillies – split
* 2 T oil
* 1 T mustard seeds and udad dal
* 2 dried red chillies
* 1/4 tsp fennel seeds
* 2 sprigs curry leaves
* 2 T chopped coriander leaves
* 1 1/2 tsp salt

To grind to a paste:
* 1/2 tsp fennel seeds
* 1/2 tsp cumin seeds
* 1/2 tsp turmeric powder
* 1 clove garlic


Wash the tur dal in plenty of water and pressure cook in 200 ml water.

Heat 1 T oil in a kadai. Temper 1/4 tsp fennel seeds and green chillies.

Add the tomatoes and salt and fry till the oil separates out.

Put in the cooked lentils and ground masala paste; cook on a low flame for 10 minutes.

Remove from flame. In a small kadai, take the remaining 1 T oil. Put in the dried red chillies, udad dal, mustard seeds and curry leaves. Once they splutter, transfer them on top of the lentils. Sprinkle chopped coriander on the top and close it with a lid until served.


This thick pacchadi can be had both with chapatis and rice.


Feel free to comment or share your thoughts on this Tomato Lentil Pachadi Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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