Step-by-Step Instructions

1. 1.Prepare the Tempering

   Heat 3 tablespoons of cooking oil in a non-stick or steel pan over medium-high heat. Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter.

2. 2.Sauté Onions

   Add the 2 large chopped onions to the pan. Stir well and sauté until they start to turn translucent, about 3-5 minutes.

3. 3.Add Spices and Dal

   Add 1/2 teaspoon of turmeric powder and 1 teaspoon of salt to the onions. Mix thoroughly. Then, add the 3/4 cup of soaked and drained chana dal to the pan.

4. 4.Incorporate Garlic

   Add the 2 peeled garlic bulbs (or 10-12 cloves) to the mixture in the pan.

5. 5.Cook Covered

   Mix all ingredients well. Cover the pan with a lid and cook on medium to medium-high flame for about 10 minutes, or until the onions turn light pink and the chana dal and garlic are cooked through. Stir occasionally to prevent sticking.

6. 6.Check Doneness and Finish

   Open the lid and check if the chana dal is cooked and the garlic is soft. Once cooked, switch off the flame.

7. 7.Add Gongura Pickle

   Add 4 large spoonfuls of Gongura Onion Pickle to the cooked onion and chana dal mixture. Mix thoroughly until the pickle is evenly distributed.

8. 8.Serve

   The Gongura Onion Curry is now ready to serve. Enjoy it with steamed rice, roti, or paratha.