Green tomato and lentil curry or ‘masial’


While everyone is posting dishes with pumpkins at this time of the year, I have a different fruit that is taking up too much space on my kitchen counter. Yes, with the arrival of Mr. Jack Frost, I had to pluck all the tomatoes while they were green. Time for recipes with the sour but tasty green tomatoes!

‘Masial’ is a fragrant and protein-rich south Indian dish that is made with slightly sour vegetables cooked with mashed pigeon peas or toor dal and spices. It is served as a side to rice in the main course. In my house, we have it with brown rice.


Here are pictures of tomatoes with spices and pigeon peas available in any Indian grocery store:



Sharing this at VVLP 18Β at Annie’s blog An Unrefined Vegan, co-hosted by Poppy and Angela.

This is also one of the green tomato dishes that I’m taking to Fiesta Friday #40 at The Novice Gardener’s co-hosted by Jhuls and Margy.

Green tomato masial

  • Servings: 4
  • Difficulty: easy
  • Print


green tomatoes- 3-4 medium

green chilly- 1

toor dal (split pigeon peas)- 1/2 cup

curry leaf- 1 (optional)

salt- to taste

water- 2-3 cups


fenugreek seeds- 1/4 tsp.

sambar powder- 1 tbsp. (available at an Indian store; I use homemade powder)

turmeric powder- a pinch

for tempering:

mustard seeds- 1/2 tsp.

compounded asafoetida- 1/4 tsp.

sesame oil- 1 tsp. (or any neutral oil can be used)


* Cook lentils (with turmeric powder) separately with 2 cups of water. I use a pressure cooker for this purpose. Once done, the dal should be of mashable consistency. If not, cook again with more water. Once cool, mash it with the back of a soup ladle.


* Chop tomatoes into small pieces and slit green chilly lengthwise.

* In a heavy bottomed pan, heat oil. Add mustard seeds and asafoetida powder. When they spatter, add fenugreek seeds, curry leaf, slit green chilly and chopped tomatoes.

* Add water and salt, close the pan and cook till tomatoes are very tender.

* Add sambar powder and lentils and additional water. Bring to boil a couple of times.

* Garnish with cilantro and serve hot with rice.

18 responses to “Green tomato and lentil curry or ‘masial’

  1. I have never used green tomatoes before, recently at a dinner party I asked the hostess what kind of chatney she had made, she said it was from tomatoes…I was puzzled because the color was a light lime green and she explained it was from Green tomatoes which she brought out a few from the kitchen…needless to say I was excited by this new type of tomato!
    Thanks for sharing, I have been looking for a recipe to experiment with πŸ™‚


  2. I love Indian cuisine so I just had to hop by from Virtual Vegan Linky Potluck to see your Green Tomato and Lentil Masial recipe and to explore your blog! What a delectable dish! I can’t wait to try your recipe at home.I’m pinning and sharing this! All the best, Deborah


  3. Pingback: Loaded Pumpkin Waffles | Fiesta Friday #40 | The Novice Gardener·

  4. I go with the others – I never had green tomatoes before. I always go with the bright oranges ones. But this looks absolutely awesome. πŸ˜€


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