Ingredients 250 g channa dal (gram dal) 2 tablespoons cooking oil 1 large red bell pepper 1 large tomato 1/2 onion 1 teaspoon turmeric 1 teaspoon garam masala 1/2 teaspoon chili powder 1/2 teaspoon coriander powder 3/4 teaspoon mustard seeds 2-3 dried red chilies 1 bay leaf 2 cloves 1 cinnamon stick 3-5 curry leaves coriander (optional) parsley (optional) 1/4 teaspoon ginger paste 1/4 teaspoon garlic paste Directions 1Soak chana dal in water for a few hours prior to use. 2Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves. 3Add onions and let it heat till they turn translucent. 4Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils. 5Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water). 6As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference). 7Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently. 8Garnish with cilantro. 9Serve with rice or paratha. |
