A tomato toast that is unlike any other
This tomato toast recipe celebrates two of my all-time favorite lunches, woven together into one irresistible dish. Vagharelu Dahi is a nostalgic comfort from my childhood, a quick and nutritious yogurt mixture spiked with tempered spices and often paired with Indian breads or rice—or just eaten by the spoonful. On the other hand, tomato toast is my adult obsession, a canvas I’ve loved playing with by incorporating different flavors and cuisines.
So, one day, I thought, why not combine these two beloved lunches into one spectacular toast? Enter Vagharelu Dahi Tomato Toast, the perfect blend of creamy, spicy, juicy, and crunchy. It’s a dish that not only tastes incredible but also feels like a metaphor for my life—an American base with vibrant Indian flair.
The secret to this toast’s magic lies in the tomatoes—specifically, the glorious heirlooms from my parents’ garden. These beauties, grown with love (and a lot of hard work on their part), are the stars of the show. Of course, store-bought tomatoes will work, but if you can get your hands on some homegrown ones, you’re in for a real treat. (Shoutout to my amazing parents!)
This toast is everything I love in one bite: the rich, tangy Vagharelu Dahi layered with the sweetness of peak-season tomatoes, all on top of a slice of crusty bread that’s been toasted to perfection. A drizzle of spiced oil and a sprinkle of #poonamscroonchies take it over the top, making it a dish that’s as fun to eat as it is to say.
It’s a toast that’s just as vibrant, bold, and multi-layered as the life I live—and I’m pretty sure you’ll fall in love with it too.
How to make Vagharelu Dahi Tomato Toast
This tomato toast delivers bold flavors without much fuss.
What you need
- Tomato: The tomato is the star of the show! Use a thick slice of a ripe tomato for the best tomato toast.
- Toast: Your favorite kind of bread works well here. Sourdough or a multigrain loaf are delicious.
- Dahi: Dahi is a traditional Indian yogurt. It’s thicker than Greek yogurt, with a slightly more sour flavor. If you can’t find it, you can use Greek yogurt instead.
- Spices and seasonings: You’ll use mustard seeds, sesame seeds, asafoetida–also known as hing– and Kashmiri chili powder. Asafoetida is a spice derived from the fennel plant’s resin. When cooked in hot fat, it takes on a deeply savory flavor with undertones of onion or garlic.
- Fresh aromatics: Curry leaves, cilantro, and red onion are added to the spices for flavor, crunch, and freshness. If you can’t find curry leaves, you should omit them. They have a wonderful flavor, and nothing is comparable!
How to make it
- Step 1: Gather your ingredients. Slice the tomato and salt the slices to draw out some of the excess moisture. Toast the bread in a hot skillet or a preheated oven as you prepare the remaining ingredients.
- Step 2: Make the vaghar. Vaghar is a Gujarati word that refers to tempering spices. This means frying the aromatics in layers in hot oil. It starts with the asafoetida, mustard seeds, and sesame seeds. Once the mustard seeds pop, layer in the curry leaves, cilantro, and red onion. Remove the pot from the heat and finish with the Kashmiri chili powder.
- Step 3: Make the vagharelu dahi. Once the spice mixture is completed, whisk half of it into the cold dahi or Greek yogurt.
- Step 4: Assemble the toast. You’re ready to assemble the toast! Add a smear of the vagharelu dahi on the warm toast. Arrange the tomato slices on top. Finish with a few more spoonfuls of the vaghar. The toast is extra delicious if you top it with crispy shallots or fried garlic.
Looking for more tomato recipes? Check the archives!
Community-tested and community-approved. Here’s what Tasters are saying about this recipe.
“I really loved this toast!
It’s a perfect little end-of-summer treat; the spiced yogurt was phenomenal and a perfect blend of tangy and zesty. Each bite was perfect.”
–Vic S., Independent Recipe Tester
“This toast was such a great surprise!
The combination of textures and flavors really popped in an unexpected way. The chewy bread with creamy yogurt, juicy and slightly sweet tomato, and crispy, savory vaghar hit all the notes. I especially liked the crisped-up curry leaves on top.”
–Kristin W., Independent Recipe Tester
To join my recipe-testing program, sign up here.
Vagharelu Dahi Tomato Toast
Equipment
Ingredients
Toast:
- 1-2 slices crusty bread
- 1 large, ripe heirloom tomato (preferably homegrown, but store-bought is fine)
- Salt to taste
Vagharelu dahi:
- 2-3 tablespoons dahi (Indian yogurt) (or Greek yogurt)
- 3 tablespoons neutral oil (such as sunflower, canola, or vegetable oil)
- ½ teaspoon mustard seeds
- ½ teaspoon sesame seeds (white or black)
- ¼ teaspoon asafoetida (hing)
- ¼ teaspoon Kashmiri chili powder (or red chili powder for more heat)
- 6-8 fresh curry leaves (if you don’t have a curry leaf tree, store-bought is fine)
- 1 tablespoon cilantro (finely chopped, optional; for freshness)
- 1 tablespoon red onion (finely chopped, optional; for crunch and flavor)
- Salt to taste
For serving:
- #poonamscroonchies (or store-bought crispy shallots for extra texture and flavor)
Instructions
Prepare the tomato:
- Slice the heirloom tomato into thick rounds. Lightly salt both sides and place them on a paper towel to draw out excess moisture, which will concentrate the flavor.
Toast the bread:
- Toast your bread slices in a hot skillet or in an oven preheated to 375ºF for 5–7 minutes.
Make the vaghar (tempered spices):
- Heat the neutral oil in a small saucepan over medium heat. Once warm (but not smoking), add the asafoetida, mustard seeds, and sesame seeds. When the mustard seeds start to pop, add the curry leaves, red onion, and cilantro (if using). Stir quickly, then remove the pan from heat.
- Immediately add the Kashmiri chili powder, and stir to release its color and aroma. Add salt to taste. Be cautious not to let the spices burn; a quick sizzle is what you’re aiming for.
Prepare the vagharelu dahi:
- In a small bowl, mix half of the prepared vaghar with the dahi or Greek yogurt. This creates the vagharelu dahi mixture, a flavorful, spiced yogurt that serves as the base of your toast.
Assemble the toast:
- Spread a generous layer of the Vagharelu Dahi on the toasted bread. Layer the salted tomato slices on top.
Finish and serve:
- Drizzle the remaining vaghar over the tomatoes. If you have #poonamscroonchies or crispy shallots, sprinkle them on top for an extra crunch. Serve immediately and enjoy the creamy, spicy, and juicy delight!
I am super excited to try this! I appreciated the author’s story on why they love tomatoes – their excitement about a dish gets me excited to make it! This recipe is well thought out and organized, making it easy to follow the step-by-step instructions. Can we also petition for all recipes to have pictures of each step, like this?! Now I can feel confident that I am making this recipe as it should be. Looking forward to more content from this author, as she is already inspiring restaurants with this dish, and credit is definitely due 🙂