• Soak the chana daal in the cold water for 15-20 minutes and wash it in cold water so that all the starch comes out
• Finely chop the red onions and grate the ginger & garlic keep aside.
• On the gas in a deep pan cook the lentils in hot water, add turmeric and salt, on medium heat.
• Cook the lentils for 30 minutes as they don't take long
• In another pan heat oil and add mustard seeds and curry leaves allow the mustard seeds to start pop ,add the chopped onions and soften slowly, taking care to make sure all of the onions get cooked ,make sure you don't caramelise them. Add the grated garlic & ginger and cook for 6-7 minutes on med heat.
• Add crushed cumin and coriander seeds to the paste.
• Add the chopped tomatoes and tomato puree and cook for another 2-3 minutes keep stirring so that the paste doesn't get burnt.
• If the paste sticks to the base of the pan then add few drops of hot water.
• Add the cooked lentils and mix well in the paste. Cover the pan and cook on a very low heat for 2-3 minutes.
  
  
• There are different types of lentils and pulses with are cooked similar ways and different method. Some of them longer time than other just make sure that you cook bit longer. Bear in mind that you add garam masala in some butter or ghee in the end because it gives you wonderful taste.
  

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250 gm
2 medium
1 tsp
2 tsp
2 tsp
1 tsp
1 tsp
1 tsp
½ tsp
1 tsp
1 large
1 tsp

2 tsp
500 ml
•

Chana Daal
Red Onions
Grated Garlic
Grated Ginger
Vegetable Oil
Crushed Coriander seeds
Crushed Cumin seeds
Black mustard seeds
Turmeric powder
Garam Masala
Tomato finely chopped
Tomato puree or
Red chilli powder
Fresh Corriander
Hot water
Salt and Green Chillies
to taste