Ingredients
- 250 g dried chana dal
- 2 average-size onions, finely chopped
- Vegetable oil
- 200 g chopped tomatoes
- 5–8 green chiles, finely chopped
- 20 g minced ginger
- 50 g finely-chopped coriander leaves
- Salt to taste
- 1 tbsp pepper
- 1 tbsp red chile powder
Procedure
- Soak the chana dal in water overnight.
- Drain the chana dal, and pressure cook them until tender. Drain.
- Fry the onions in hot oil until golden brown. Add the tomatoes, and fry until the oil separates out.
- Add chiles, ginger, salt, and drained chana dal. Boil for 1–2 minutes.
- Stir in pepper and garam masala. Garnish with coriander leaves.
- Serve hot with naan or roti.