Ingredients:

• 1 cup – Channa dal
• 1 – large onion, sliced
• 1 inch piece of ginger, crushed
• 2-3 Cloves of garlic, crushed
• 1 tsp – Cuminutes powder
• 1/2 tsp – cayenne pepper
• 1/2 tsp – Turmeric powder
• 1/2 tsp – black pepper powder
• 2 – Bay Leaves
• 3-4 Cloves
• 2 – large Cardamoms
• 1 tbsp – oil
• salt, to taste
• For tempering(Tadka):
• 1 – small Onion chopped finely
• 2-3 Red Chillies
• 1 tbsp – Ghee

Method:

1. Wash the dal and soak for about 15 minutes.
2. Heat oil in the pressure cooker.
3. Add the garam masalas (bay leaves, cloves and cardamoms).
4. Once they exude their aroma, add the onions, fry till they are translucent.
5. Add the ginger and garlic. Fry a little more.
6. Then add the remaining spices and fry with a little sprinkle of water.
7. Add the dal. Fry a little more, then add 3 cups of water.
8. Season with salt. Bring to a boil.
9. Reduce heat and let it simmer (or let it cook in a pressure cooker on low heat for about 20 minutes).
10. The dal is ready when it is of a thick consistency and the onion slices are no longer visible.
11. For tadka:
12. Heat ghee, add the onion and red chillies.
13. When the onions are red and crisp, pour the mixture over the dal.
14. Serve with hot phulkas or steamed rice.

Recipe courtesy of Ranjana