Follow each step to make the recipe successfully.
Add 300g of chana dal to a pot. Add 600ml of water. Stir well. Cover the pot and cook for until the dal is softened.
In a separate pan, heat 50ml of olive oil. Add 1 tsp of cumin seeds, 1 tsp of crushed chillies, and 2 bay leaves. for a few minutes until fragrant.
Add 2 chopped onions to the pan and cook for a few minutes until they turn golden brown. Add 1 tsp of turmeric powder, 1 tsp of chilli powder, 1 tsp of garam masala, and 1 tsp of salt. Cook for a few minutes, stirring constantly.
Add 2 tbsp of water to the spices and mix. Then add 2 chopped tomatoes and cook for until they soften and the mixture thickens.
Add the cooked chana dal to the gravy mixture. Stir well to combine.
Add 300ml of water to the dal and gravy. Stir thoroughly. Cook for on medium heat, allowing the flavors to meld.
Stir in 1/4 cup of chopped coriander.
In a small separate pan, heat 50g of ghee. Add 1 tsp of cumin seeds and 2 tsp of chopped garlic. Cook until the garlic turns light golden. Add 1 tsp of chilli powder and cook for a few more seconds.
Pour the hot over the chana dal. Stir gently to incorporate the .
The Chana Dal is now ready to be served.
No Bay leaf?
No Onion?
No Garam masala?
No Ghee?
No Garlic (fresh)?
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