This is a very simple and easy to make curry to have with Chapati. It goes well with Dosa also and can be served as a main course/side dish. Totally free from masala powders yet yummy and tasty.
Peel Ginger, wash it and cut it into small pieces along with Green Chilli
Take a wide vessel, keep it on medium flame and add Coconut/Sun Flower Oil
When the oil is hot, add the Urd Dal. When the Dal becomes slightly brownish, add Mustard. When the mustard splutter, add Red Chilli, Ginger, Green Chilli and Curry Leaves. Mix well for a minute.
Add the cut Tomato and Onion pieces. Add Turmeric Powder, Salt and Red Chilli Powder and mix well from all sides. Once the tomatoes are half cooked, mash it using the spatula (a wooden spatula is better). As we are not adding water, the juice from tomato pieces must be extracted and mixed with the onions for better taste and consistency. About five minutes of cooking is required. Put off the flame and transfer it to a bowl.
Have the Tomato Onion Curry with Chapati. This can be used along with Dosa as well.