Andhra-Style Tomato Curry

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

7 tablespoons (100ml) neutral oil such as vegetable or sunflower oil

1 medium yellow or red onion (8 ounces; 227 g), cut into 1-inch chunks

2 plum tomatoes (8 ounces; 227 g total), cut into 1-inch chunks

Kosher salt

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 tablespoon chana dal (split desi chickpeas)

1 tablespoon moong dal (split mung/moong beans)

One 14-ounce ( 397 g) can whole peeled tomatoes, pureed in a food processor

1 teaspoon garam masala

1 teaspoon ground cumin

½ teaspoon granulated sugar

½ teaspoon ground turmeric

Cooked basmati rice and/or flaky flatbreads such as paratha, for serving

Directions at seriouseats.com

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