Ingredients

For the paste:-

• 2 Tomato
• 6 Cloves of garlic
• 1 inch Ginger
• 2 tsp Coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp Paprika (or use chili powder )
• 1/2 tsp Salt

For tempering:-

• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1 Pinch Hing (Asafoetida)

Other ingredients:-

• 1 cup Chana dal(split chickpea)
• 1 tsp Garam masala
• 1/4 cup Chopped coriander

Instructions

• 1 Soak chana dal overnight. Pressure cook the soaked dal with sufficient water for 1 whistle on high flame. (See Recipe notes below)
  
• 2 Blend tomato, garlic, ginger, coriander, turmeric, paprika with 1 cup of water until its smooth.
  
• 3 Take a pan, add the cooked dal to it, and bring it to a boil. Add tomato mixture to the dal. Cook on low flame for 15 minutes.
  
• 4 Prepare the tempering in another small skillet. Add the oil, the cumin seeds and hing. Pour the tempering over the dal and mix quickly.
  
• 5 Add the garam masala and the coriander. Cook for another 2 minutes.
  
• 6 Cook for another 2-3 minutes. Serve with roti’s, bread or steamed rice.
  

Recipe Notes

1. If you are not using a pressure cooker to pre cook the dal, cook the dal in a vessel with suficient water with lid on it for about 20-25 mins till soft.