Total Time: 25 minutes
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serve: 2
Ingredients:
- 1 cup chana dal (split chickpeas)
- 1/2 cup onion, diced
- 1/2 cup tomato, finely chopped
- 1 teaspoon ginger and garlic paste
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin coriander powder
- 1/2 teaspoon ginger finely chopped
- 1/2 teaspoon garlic thin round, sliced
- salt to taste
- 2 teaspoon oil
- 1 green chili slits
For The Tempering
- 2 teaspoon oil
- 1-2 dry red chili
- 1/4 teaspoon mustard seeds
- a pinch asafoetida
- 5-6 curry leaves
- 1 green chili slits
Instructions:
- Wash and soak chana dal for 4 hours. Heat the oil in a saucepan add onions, ginger garlic paste and sauté for 5 minutes, then add tomatoes and add all masala- chili powder, turmeric, cumin-coriander powder, salt and mix well. Once oil gets separated from the tomatoes, then add chana dal and add some water and cook for 12-15 minutes.
- Once it’s cook then take out in the serving bowl.
- In a small pan heat, the oil adds mustard seeds, dry red chili, asafoetida, curry leaves once everything crackle pour on top of chana dal.
- Serve with Lachha paratha or roti.
