How to Add Tomatoes to Palak Moong Dal

"Hi my name is Carrie Hunt on behalf of Expert Village. Today I"m going to show you how to make Palak Moong. Alright we're going to get out three medium tomatoes that we chopped up earlier that are on our plates. There maybe some extra juice, you can go ahead and jump off. When you're ready it's going to go because all this water and all the hot oil jump off right in. Alright, now it's starting to look beautiful. You got the green of the chilies and the coriander. You got the beautiful red of the tomatoes. They're about a little bit of brown from your onions and a little bit of white floating around from ginger and garlic and cumin seeds. This is going to cook for, I would guess, about twenty minutes since you see your tomatoes breaking down. You going to keep it on a lower heat, partially covered and you know it's ready because the fat will start to separate out of the pulp. It will just become a big blob of food and that when you know it's ready. So you still want to get it. Go in and you're going to partially cover it and just keep an eye on it. Come over every two minutes or so and check it."