Ingredients:
• 1 cup chana dal (split Bengal gram), soaked for 2 hours
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit
• 1 tsp ginger, finely chopped
• 1 tsp garlic, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp amchur (dry mango powder)
• 1 tbsp ghee (clarified butter) or oil
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving)
Instructions:
1. Cook the Dal:
• Drain the soaked chana dal and add it to a pressure cooker with 2 cups of water, turmeric powder, and salt.
• Pressure cook for 2-3 whistles or until the dal is just cooked but not mushy. The dal should hold its shape. Set aside.
2. Prepare the Tempering:
• Heat ghee or oil in a large pan over medium heat.
• Add cumin seeds and let them splutter.
• Add finely chopped ginger and garlic. Sauté until they turn golden brown.
• Add the finely chopped onions and sauté until they turn golden brown.
3. Cook the Tomatoes:
• Add the slit green chilies and chopped tomatoes.
• Cook until the tomatoes turn soft and the oil starts to separate.
4. Add Spices:
• Add red chili powder, coriander powder, and garam masala. Mix well and cook for another minute.
5. Combine Dal and Tempering:
• Add the cooked chana dal to the pan with the tempering.
• Mix well and cook on low heat, stirring occasionally, until the water is absorbed and the dal is dry.
• Add amchur powder and mix well.
• Adjust salt to taste.
6. Serve:
• Garnish with fresh coriander leaves.
• Serve hot with lemon wedges, along with roti, paratha, or naan.
