Lentils are an excellent source of protein for vegetarians! An easy and delicious dish that goes perfectly with rice or roti.

Serves: 4

Ingredients

• 100 g / 1 katori chana dal

• 1 big tomato (chopped)

• 1 medium onion (chopped finely)

• 1 green chilli (chopped finely)

• 1 tsp minced garlic

• 1 tsp grated ginger

• 2-3 tsp ghee

• 475 ml / 3 katori water

• 1/2 tsp cumin seeds (jeera)

• A pinch of asafoetida (hing)

• 3/4 - 1 tsp salt

• 1/4 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1 tsp dry coriander powder / fresh chopped coriander

• A pinch of cinnamon

• 1 tbsp fresh lemon juice

Method

1. Wash the chana dal three times and soak it in a lot of water for 2 - 3 hours.

2. After 2 hours, drain the water and wash the dal again.

3. Put the dal in the pressure cooker. Add water, salt and turmeric powder.

4. Bring it to a boil and then close the pressure cooker.

5. Give 3 whistles and then close the gas. Do not give more whistles, otherwise the dal will get mushy.

6. Let the pressure release on its own. Open the pressure cooker and check if the dal is cooked and soft. Unlike other dals, it should still retain its shape. Mash it a little with a potato masher.

7. In a separate wok or pan, add ghee. Add asafoetida and cumin seeds. Fry for a few seconds till it splutters.

8. Add chopped green chilli, garlic, ginger and chopped onions. Fry till the onions turn pink.

9. Add chopped tomatoes. Cook till they get soft and you see the ghee separating.

10. Add chilli powder and cinnamon. Keep stirring for a few minutes.

11. Now add the cooked dal along with the water from the pressure cooker. Let it cook till it thickens a little.

12. Stir well. Check salt and chilli (adjust for taste). Check consistency as well. If it is too thick, you can add more water at this point. Let it boil for 2-3 minutes.

13. Take out in a dish and sprinkle chopped or dried coriander. Mix lemon juice.

14. Stir and serve hot with roti, rice, naan or pita.

Helpful Tips

• Always, before closing a pressure cooker while cooking dal, give the dal a boil so it will not spill out while giving whistles.