My Food and travel memoir

INGREDIENTS

Channa dal – 1 ½ cups

Grated ginger and garlic – 1 tbsp.

Turmeric powder – ½ tsp.

Salt

Ghee – 2-3 tbsp.

Cumin seeds – 1 tsp.

Asafoetida – pinch

Bay leaves – 1-2

Green cardamon – 2

Black cardamon – 1

Cinnamon – 1 inch stick

Cloves – 2

Whole red chilli – 2

Onion – 1, chopped finely

Tomato – 1 chopped finely

Red chilli powder – 1 tsp.

Coriander leaves for garnish.

METHOD

Soak channa dal for about ½ to an hour. Pressure cook the channa dal with 3 cups water, turmeric powder, grated ginger and garlic and salt. Give it 3-4 whistles at least on medium flame.

In a pan, heat ghee, add in the cumin seeds and asafoetida. Let the cumin crackle then add bay leaves, dry red chilli, all the whole spices. Fry for a minute and then add chopped onion. Fry the onion till it turns brown. Add the red chilli powder and fry for few seconds. Now add chopped tomato and cook till tomatoes are mushy. 

Now add the cooked dal and some more water as needed. Add in the salt as needed. Bring to a boil and cook for 5 more minutes.

Once the dal is cooked, garnish with chopped coriander leaves and some ghee, serve hot with rice.