Tomato Curry Chef: Recipe Servings: 4 Cook Time: 35 Minutes Tomato and moong paste added to a range of masalas, chickpea flour and veggies, sprinkled with seasoning. Ingredients 6 tomatoes 1 Tbsp besan 2 curry leaves 1 Tbsp besan 250 gm moong dal 1 tsp jeera 3 cloves 2 big elaichi 2 sticks of dalchini 3 green chillies - chopped 1 tsp ginger - chopped 1 tsp garlic - chopped 1 cup peas 1 potatoes Half lauki , cut into small pieces 1 carrot, chopped 4 bhindis 2 tsp garam masala powder 2 tsp dhania powder Salt - to taste Method Pressure cook the tomatoes and moong dal along with salt and green chillies. Let it cook for upto three whistles. Keep aside to cool and then make a paste out of it. Heat oil in a pan and add cumin seeds, kadi patta, laung, elaichi, dalchini, ginger, garlic and saute. Add besan and keep stirring so that no lumps are formed. Keep mixing till the besan turns brown in colour. Add peas, potatoes, bhindi, lauki and carrot. Add little water and tomato paste and let it boil. Add garam masala, dhania powder, haldi and salt. Let it boil for some time. Serve hot with rice.