Tomato Dal Tadka by Chef Ranveer Brar

Preparation of the Dal [01:06]

1. In a pressure cooker, add 1 cup of soaked Chana dal, 1 cup of soaked split Black Urad dal, salt, 1/2 tsp turmeric powder, and 1/4 tsp Degi Red Chilli powder.
2. Add the chopped green chillies (3), crushed garlic (2-3), crushed ginger (1/2 inch), and 2-3 tbsp of ghee.
3. Pour in water as required, cover, and pressure cook the dal.

Preparation of the Tomato Tadka [03:19]

1. Heat 2 tbsp of ghee in a pan and add 1 bay leaf and 1 tsp of cumin seeds.
2. Add finely chopped ginger, garlic, green chillies, and coriander stems. Sauté well.
3. Add 5-6 quarters of tomatoes and 1 heaped tbsp of ginger-garlic paste. Mix thoroughly.
4. Add 1 heaped tbsp of Degi Red Chilli powder and 1/4 tsp of asafoetida. Sauté to allow the tomatoes to soften.
5. Add salt, 1 tbsp of coriander powder, and 1 cup of water. Cook and mash the tomatoes until you have a thick paste.

Final Assembly [06:53]

1. Pour the cooked dal into the prepared tomato mixture and stir well.
2. Add 2 tbsp of ghee and 1-2 tsp of crushed dry fenugreek leaves. Simmer the mixture.

Final Tadka [07:56]

1. In a small pan, heat 1 tbsp of oil and 1 tbsp of ghee.
2. Add 3-4 roughly torn dry Kashmiri red chillies.
3. Pour this hot mixture over the dal.
4. Serve hot, garnished with a coriander sprig and a drizzle of chili oil.