Ingredients
- 2 cups urad dal
- 1 cup ghee
- 3-4 tbsp ginger garlic paste
- 1 cup kashmiri red chilli powder
- 6-9 large tomatoes
- 200g white butter
- salt
Prep
Wash the dal by rinsing and rubbing it between your hands continuously until the water comes out clear. Leave it to soak overnight.
Grate (or blend) the tomatoes.
Procedure
Rinse the soaked dal and put it in a big pot, cover it with ample water and put it on a slow simmer for at least 2hrs. A layer of scum will form at the top which you need to remove. If necessary, top up with boiling water.
In a pan, prepare the tadka. Start with the ghee, and when it's melted, add the ginger garlic paste. Fry on low heat for 2-3 minutes and add the chilli powder. Fry it for a good minute and add the tomatoes. Salt to taste. Continue to fry the tadka until the oils separate.
When the dal is cooked, add the tadka to the pot. Add most of the white butter and continue to cook it for up to an hour, mashing some of the dal as you are stirring it. Finally, stir in the rest of the white butter and serve with naans.