Ingredients
- Chana dal (split Bengal gram): 1 cup
- Water: 3 cups
- Onion: 1 medium, finely chopped
- Tomato: 2 medium, finely chopped
- Ginger-garlic paste: 1 tsp
- Green chili: 1-2, slit (optional)
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Cumin seeds: 1 tsp
- Mustard seeds: ½ tsp
- Curry leaves: 8-10 (optional)
- Asafoetida (hing): a pinch
- Ghee or oil: 2 tbsp
- Salt: to taste
- Coriander leaves: for garnish
Preparation
Wash the chana dal thoroughly and soak it in water for 30 minutes. Drain.
In a pressure cooker, add the soaked dal, water, and turmeric powder. Pressure cook for 3-4 whistles until the dal is soft but not mushy.
Heat ghee or oil in a pan. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
Add curry leaves and green chilies (if using) and sauté for a few seconds.
Add onions and sauté until golden brown.
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
Add tomatoes and cook until they soften and release oil.
Add red chili powder and mix well.
Pour the cooked dal into the pan. Mix well and adjust the consistency with water if needed.
Add salt and let it simmer for 5-7 minutes on low heat.
Garnish with fresh coriander leaves before serving.
Serving Size: Serves 3-4 people.
Notes
- Serve hot with steamed rice, jeera rice, or chapati.
- Add a dollop of ghee on top for enhanced flavor.
- You can include vegetables like spinach or bottle gourd for variation.
