Preparation time: 15 minutes
Cooking time: 60 minutes
Serves: 4
Ingredients:
Soaked Split black lentils – 150g
Soaked Husked Bengal Gram/Chana Dal – 100g
Garlic ginger paste – 1tbsp
Hung yogurt – 2tbsp
Pulped tomato – 10tbsp
Finely chopped small onion – 1
Salt – 1tbsp
Red chilli powder – 1tsp
Garam masala – ½ tsp
Oil – 1tbsp
Water – 500g
Finely chopped coriander leaves – 1tbsp
Method:
1. Clean the pulses and add ginger garlic paste, salt and water to it.
2. Cook in pressure cooker for around 40 minutes or till the pulses are cooked properly.
3. Simmer the flame for 1 ½ hour and mix occasionally adding water to it.
4. Mash he pulses and leave it on low heat and add the beaten yogurt.
5. Cook for 3 – 4 minutes.
6. Heat the oil and add the chopped onion. Sauté it till it turns golden in color and add chilli powder and tomato pulp.
7. Cook so that the tomatoes are cooked well and add onion tomato paste to the dal and lower the flame for few minutes.
8. Use coriander leaves and garam masala to garnish it. If you like, you can add cream and some chilly flakes to garnish as well.
If dal becomes thicker, then add some water and boil.