Tomato Dal Tadka | Amazing tomato dal tadka | Tadka Dal Recipe

Ingredients

• 2 tbsp Ghee
• 1 cup Chana dal (soak for 1 h), soaked chana dal
• 1 cup split Black Urad dal (soak for 1 h), soaked black urad dal
• Salt to taste
• ½ tsp Turmeric powder
• ¼ tsp Degi Red Chilli powder
• 3 no. Green Chillies (less spicy & chopped)
• 2-3 no. Garlic cloves (crushed)
• ½ inch Ginger (peeled & crushed)
• 2-3 tbsp Ghee
• Water as required
• 2 tbsp Ghee
• 1 no. Bay leaf
• 1 tsp Cumin seeds
• 2-3 no. Garlic cloves (finely chopped)
• ½ inch Ginger (peeled & finely chopped)
• 1-2 no. Green Chillies (less spicy & chopped)
• 1 tbsp Tender Coriander Stems (finely chopped)
• 5-6 medium Tomatoes (cut into quarters)
• 1 heaped tbsp Ginger Garlic Paste
• 1 heaped tbsp Degi Red Chilli powder
• ¼ tsp Asafoetida, Asafoetida
• Salt to taste
• 1 tbsp Coriander powder
• 1 cup Water
• Cooked lentils
• 2 tbsp Ghee
• 1-2 tsp Dry Fenugreek leaves (crushed), kasuri methi (dried fenugreek leaves)
• Prepared Tadka
• 1 tbsp Oil
• 1 tbsp Ghee
• 3-4 no. Dry Kashmiri Red Chillies (roughly torn)
• Fried Chilli
• Coriander sprig, coriander leaves
• Chilli Oil

Steps

1. In a pressure cooker, add ghee, once it is hot, add the soaked chana dal, split black urad dal and saute for a minute.
2. Add salt to taste, turmeric powder, degi red chilli powder, green chillies, crushed garlic & ginger, ghee and cook for a minute.
3. Add water as required, cover with the lid and cook for 3-4 whistles or until the dal is completely cooked.
4. Once the dal is cooked, set it aside and allow the pressure cooker to depressurize naturally..
5. Open the lid and mash the dal with the help of a masher.
6. Keep it aside for further use.
7. In a handi, add ghee, once it is hot, add the bay leaf, cumin seeds, garlic, ginger, green chilli and cook for 1-2 minutes.
8. Add tender coriander stems, tomatoes, ginger garlic paste and cook for another 2 minutes.
9. Add degi red chilli powder, asafoetida, salt to taste, coriander powder and cook for a while.
10. Add water, cover it with the lid and let it cook for 7-8 minutes until tomatoes become mushy.
11. Remove the skin from tomatoes and mash the tomatoes with the help or masher.
12. Now, add the cooked dal and let it simmer for 10-12 minutes on medium heat.
13. Finish with ghee, crushed dry fenugreek leaves, prepared tadka. Give it a good mix and bring it to a quick boil.
14. Transfer the dal to a serving bowl or dish, garnish with fried chilli, coriander sprig and chilli oil.
15. Serve hot with roti and steam rice.
16. In a pan, add oil, ghee, once hot, add dry kashmiri red chillies and cook for 1-2 minutes or until chillies become crispy.
17. Keep it aside for further use.