Step 1

Add chana dal to a pot or cooker. Rinse a few times until water runs clear. Soak it in regular water for 1 to 4 hours as per your convenience.

Step 2

Later drain the water and pour 1¼ cups fresh water. If cooking in a pot pour 1½ cups water.

Step 3

Cook chana dal on a medium heat until soft and completely done. Dal must hold shape, yet get mashed well if you mash it .

Step 4

If using pressure cooker you may need to cook it any where for 3 to 5 whistles depending on the brand of cooker. When the pressure releases, open the lid.

Step 5

Heat ghee or oil in a pan. Add cumin and red chili. Saute until cumin begins to splutter.

Step 6

Add hing, green chilies and onions. Saute very well until the onions turn lightly golden.

Step 7

Next ginger or ginger garlic paste. Saute for 30 to 60 seconds until it turns aromatic.

Step 8

Add tomatoes, salt and turmeric. Saute and cook until the tomatoes turn soft.

Step 9

Next add chili powder and garam masala.

Step 10

Saute for 1 to 2 mins. Make sure raw smell of all the ingredients has gone completely & the masala smells good.

Step 11

Add chana dal along with the left over stock or water in the pot/ cooker.

Step 12

Mix everything well and if needed add little water to bring it to a consistency you like.

Step 13

Lightly mash the dal with the spatula to get a thick consistency. Cook until the chana dal begins to bubble well. Do not overcook.

Step 14

Add crushed kasuri methi and amchur powder (optional).

Step 15

Stir and turn off the stove. Add some coriander leaves & squeeze in some lemon juice.

Step 16

Transfer chana dal to a serving bowl. Serve with rice, ghee, papad or a veg salad.