In my produce box this week I ordered 4 green tomatoes, an ingredient I have eaten but never cooked with. Searched around the internet, and I found the results of a green tomato recipe contest on the blog http://www.thekitchn.com, for Roopa’s Green Tomato and Lentil Stew (aka: Thakali Masiyal).
I pretty much followed the recipe on this page exactly, except that I didn’t have toor dal (yellow split peas), but I had chana dal (split small black chickpeas that look very similar!). So I substituted the chana dal which just had to be cooked a bit longer until tender (more like 45 minutes for that first step). After the dal was tender, I added the tomatoes plus one long green chile and one jalapeno for a little kick.
I used two of the green tomatoes, one had a blush of pink in it, and then added some riper cherry tomatoes for the last 1/2 cup or so needed for this recipe. The dish looked pretty pale and non-descript at that point, but after stewing for a longer time and adding the tamarind and spices, I ended up with an appetizing stew – about 3 servings using this recipe.
The green tomatoes and tamarind make this a sour/tangy dish, but also very good without being ultra-spicy. I found some papadam in my pantry, so I cooked up a couple of those to eat with the stew and it was nice to have the crunch and pepper flavor to balance the stew. Overall a nice dish and very simple to make.
I still have 2 more green tomatoes, and may try grilling them with this recipe from Southern Living – http://www.myrecipes.com/recipe/grilled-green-tomatoes-caprese-50400000113392/