1 cup channa dal 1.5 cups of water 2 tbsp cooking oil 2 onion thinly sliced 1 tomato pureed 3 garlic cloves, crushed 1 tsp ginger, grated 1 tsp garam masala 1/2 tsp turmeric powder 1 tsp cumin seeds 1 tsp chilli powder 1 tsp salt or to taste
1. Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
2. Drain the lentils, place in a large pan and add 1.5 cups of water, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this). Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
3. Heat oil, and add onion and sauté for 5-8 minuets until golden brown, then add the garlic, ginger and the powdered spices, fry for 2-3 minutes on medium heat. Then Add pureed tomato and cook for a further 4-5 minutes.
4. Now add the lentils, stir and cook a further 5 minutes on medium heat.
Serve with Rice, Roti or Nan.
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