This Andhra-style curry features chunks of tender onions and tomatoes that give the dish its sumptuous flavor and body, while aromatic cumin and mustard seeds provide additional crunch.
Born in India and now a resident of Canterbury, England, Chetna Makan is a former contestant on The Great British Bake Off who has published five books on Indian cooking.Removing the cooked onion and tomato chunks while simmering the remaining ingredients preserves their texture and adds body to the curry.
Blooming the cumin in hot oil toasts the spice, deepening and developing its flavor while drawing its many fat-soluble flavor molecules out. You can find different flavor variations of tomato curry from each corner of India and many points in between. This easy version takes very little time to cook and is a great way to use fresh tomatoes when they’re in season. My recipe takes inspiration from the Andhra tomato curry. This style features chunks of onion and tomato cooked just until tender in a generous amount of oil, flavoring the curry and giving it body and texture, while cumin and mustard seeds provide crunch as well as flavor.
In a large skillet, sauté pan, or wok, heat oil over medium-high heat until shimmering. Add onion and plum tomato chunks, season with salt, and cook just until starting to soften, about 5 minutes. Using a slotted spoon, transfer the vegetables to a plate, leaving the oil behind in the pan.Add the cumin and mustard seeds and cook until they begin to fry and sizzle in the oil. Add 7 tablespoons water along with the chana dal, moong dal, then bring to a simmer and cook for 5 minutes.
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