Chana Dal Fry

How to Prepare

1. Rinse the chana dal thoroughly under running water until the water runs clear.
2. Pressure cook the chana dal with 10 cups of water, turmeric, and a pinch of salt for 3 whistles or until soft but not mushy. Set aside.
3. Heat 5 tablespoons of ghee or oil in a large frying pan over medium heat.
4. Add cumin seeds and let them splutter for a few seconds.
5. Add asafoetida, followed by chopped onions. Sauté until golden brown (about 5-7 minutes).
6. Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
7. Add chopped tomatoes and cook until they turn mushy (about 5 minutes).
8. Add coriander powder, cumin powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
9. Add the cooked chana dal along with the water it was cooked in. Mix well and adjust consistency by adding more water if needed.
10. Simmer for 10-15 minutes on low heat, stirring occasionally, to allow flavors to meld.
11. Garnish with chopped coriander leaves and serve hot with rice or roti.