High Protein Tomato Pickle

Elevate your condiment game with this vibrant and tangy High Protein Tomato Pickle, a flavorful twist on the classic tomato pickle that packs a protein-rich punch. This recipe artfully combines ripe, juicy tomatoes with roasted split yellow lentils (moong dal) and split chickpeas (chana dal), ground into a hearty, textured powder. The result is a unique fusion of bold spices like mustard seeds, fenugreek, and curry leaves paired with the fiery heat of red chili powder and tamarind’s tangy depth. Quick to prepare in just 40 minutes, this zesty, nutrient-packed pickle is perfect for adding a dose of flavor and protein to your everyday meals. Serve it as a side with steamed rice, slather it on warm rotis, or even use it as a bold spread in sandwiches—your taste buds and health will thank you!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 6 medium (ripe) Tomatoes
• 2 tablespoons Split yellow lentils (moong dal)
• 2 tablespoons Split chickpeas (chana dal)
• 1 teaspoon Mustard seeds
• 1 teaspoon Fenugreek seeds
• 10 leaves Curry leaves
• 4 pieces Dried red chilies
• 0.5 teaspoons Turmeric powder
• 1 tablespoon Red chili powder
• 1 teaspoon (adjust to taste) Salt
• 1 tablespoon Tamarind paste
• 3 tablespoons Vegetable oil (or sesame oil for added flavor)

Directions

Step 1

Wash and dice the tomatoes into small pieces. Set them aside.

Step 2

Heat a dry skillet over medium heat. Add the split yellow lentils (moong dal) and split chickpeas (chana dal). Dry roast them until they turn golden and aromatic, about 2-3 minutes. Remove from heat and allow to cool.

Step 3

Using a spice grinder or food processor, grind the roasted lentils into a coarse powder. Set aside.

Step 4

In a large skillet or pan, heat the vegetable oil over medium heat.

Step 5

Add mustard seeds and let them splutter. Then add fenugreek seeds, curry leaves, and dried red chilies. Fry them for 1-2 minutes, stirring constantly.

Step 6

Add the diced tomatoes, turmeric powder, and salt to the pan. Stir well and cook on medium heat for 10-12 minutes until the tomatoes break down into a thick paste and the oil starts to separate.

Step 7

Add the ground lentil powder to the tomato mixture and mix thoroughly. Cook for another 5 minutes to let the lentils absorb the flavors and thicken the pickle.

Step 8

Stir in the red chili powder and tamarind paste. Cook for another 2-3 minutes, ensuring everything is well combined.

Step 9

Turn off the heat and allow the tomato pickle to cool completely before storing it in an airtight container.

Step 10

Serve the high protein tomato pickle as a side with rice, roti, or spread it on sandwiches for a tangy, spicy boost of flavor and protein.

Nutrition Facts

Serving size	879.3 grams (879.3g)

Amount per serving	% Daily Value*
Calories	801

Total Fat 48.70g	62%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 0.60g
Cholesterol 0mg	0%
Sodium 2417mg	105%
Total Carbohydrate 83.70g	30%
Dietary Fiber 20.80g	74%
Total Sugars 33.00g
Protein 21.10g	42%

Vitamin D 0IU	0%
Calcium 197mg	15%
Iron 10mg	53%
Potassium 2665mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 9.8%

Carbs: 39.0%