Tomato Thali (Light) (No Onion-Garlic)

Ingredients

• 2 medium tomatoes (220g), chopped
• 40g red lentils (masoor dal), rinsed
• 1 whole-wheat roti (40g flour equivalent)
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1 tsp ghee
• 1 green chili, slit (optional)
• salt to taste
• 150ml water

Preparation

1. Pressure-cook rinsed lentils with turmeric and water until soft; mash lightly.
2. Heat ghee, crackle cumin and chili; add tomatoes, coriander, salt; simmer to a light gravy.
3. Warm or cook the roti on a tawa until soft spots appear.
4. Plate tomato sabzi, a ladle of dal, and one roti as a light thali.
5. Adjust salt; serve warm without deep frying.