Step-by-Step Instructions

1. 1.Soak the Lentils

   Rinse the chana dal lentils and soak them in water for 1 hour. After soaking, drain the water.

2. 2.Sauté Aromatics

   Heat ghee in a large pot or dutch oven over medium-high heat. Add the green chillies and cook until they are blistered. Add the chopped onion and sauté until softened and translucent.

3. 3.Add Spices and Tomato

   Add the minced ginger, garlic, and curry leaves to the pot. Sauté for about a minute until fragrant. Then, add the chopped tomato and cumin powder. Cook, stirring occasionally, until the tomatoes break down and become soft.

4. 4.Cook the Dal

   Add the drained lentils to the pot, followed by 4 cups of water, turmeric powder, and salt. Stir everything together and bring the mixture to a boil.

5. 5.Simmer the Dal

   Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 1 hour. After 1 hour, remove the lid and continue to simmer for another 30 minutes, or until the lentils are tender and the dal has thickened.

6. 6.Finish the Dal

   Stir in the garam masala and cook for another minute. The dal should be thick but still pourable.

7. 7.Prepare the Tadka

   In a separate small pan, heat ghee or butter over medium-high heat. Add the cumin seeds and mustard seeds and let them splutter. Add the dried red chillies and thinly sliced eschallots. Fry until the eschallots are golden brown and crispy.

8. 8.Temper the Dal

   Carefully pour the hot tadka over the cooked dal in the pot. It will sizzle. Stir gently to combine.

9. 9.Serve

   Serve the chana dal hot over a bed of steamed basmati rice. Garnish with fresh cilantro if desired.