Ingredients:

• 150g or 1 tea cup – Chana dal; pre-soak it for 3 hours
• 1/4 cup – desi Ghee or Butter melted or Corn oil/sunflower oil
• 1 tsp – Cumin seeds (jeera)
• 1 tsp – Dhania powder
• 2 tsp – Red Chilli powder or to your taste
• 1 tsp – Turmeric powder
• 4 – medium size onions, ground to paste
• 2 to 3 tsp – finely chopped Coriander leaves
• 1 or 2 tbsp – Butter to be mixed at the final stage (optional)
• 1 tsp – paste of Ginger and Garlic
• 1 tsp – per serving desi ghee, optional
• For garam masala: | 4 – Bay Leaves
• 1 tsp – Dalchini
• 1 tsp – Jeera
• 4 – Clove (laung)
• 2 to 4 – badi and choti Cardamom (elaichi), all powdered together

Method:

1. Put half of the ghee in a pan.
2. When ready, put 1/2 tsp of cumin seeds in it.
3. When it splutters, put in the pre-soaked chana dal.
4. Stir cook it on medium heat till the colour changes to light brown.
5. Take this out.
6. Put the remaining ghee in the pan.
7. Put remaining cumin and coriander with bay leaves; when they splutter, add the onion paste, and stir fry on medium heat till it turns light brown.
8. Put the fried chana dal and turmeric and chilli powder, and fry for another 3 to 4 minutes.
9. Shift this to a pressure cooker.
10. Add boiling water up to 2 inches above the dal, add garlic and ginger paste, and stir it once.
11. Add salt to taste.
12. Turn down the heat; let it cook for half an hour.
13. Open the cooker when the steam has cooled, and add the powdered garam masala. Close again for 5 minutes.
14. Addition of hing (asafoetida) or coriander leaves is optional.
15. Asafoetida can be added with cumin.
16. Add finely chopped coriander leaves while serving the dish.
17. Now add butter.
18. Serve it with khatti roti (made from curd or khamiri roti), turmeric fried rice, or plain rice.
19. Ghee is a must while serving.

Recipe courtesy of Dr V Singh