Tomato Dal Tadka

By Ranveer Brar · 120 min

Ingredients

Instructions

1. In a pressure cooker, heat 2 tbsp ghee, then sauté the soaked chana dal and split black urad dal for 1 minute.
2. Add salt, ½ tsp turmeric, ¼ tsp degi red chilli powder, the green chillies, crushed garlic and ginger, and 2-3 tbsp ghee; cook for 1 minute.
3. Add water as needed, cover and cook for 3-4 whistles, or until the dal is fully cooked.
4. Let the pressure release naturally, then open the lid and mash the dal. Set aside.
5. In a handi, heat 2 tbsp ghee, then add the bay leaf, 1 tsp cumin seeds, finely chopped garlic, finely chopped ginger and the green chillies; cook for 1-2 minutes.
6. Add the chopped tender coriander stems, the quartered tomatoes and 1 heaped tbsp ginger garlic paste; cook for 2 more minutes.
7. Add 1 heaped tbsp degi red chilli powder, ¼ tsp asafoetida, salt and 1 tbsp coriander powder; cook for a while.
8. Add 1 cup water, cover and cook for 7-8 minutes until the tomatoes are mushy.
9. Peel the tomatoes and mash them with a masher.
10. Add the cooked dal and simmer for 10-12 minutes on medium heat.
11. Finish with 2 tbsp ghee, 1-2 tsp crushed dry fenugreek leaves and the prepared tadka; mix well and bring to a quick boil.
12. Transfer to a serving dish and garnish with fried chilli, coriander sprig and chilli oil. Serve hot.
13. For the tadka, heat 1 tbsp oil and 1 tbsp ghee in a pan, add 3-4 torn dry Kashmiri red chillies and cook 1-2 minutes until crispy. Set aside.

Summarized from Ranveer Brar's video. Watch it for the details.

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