- Wash 1 cup of Chana Dal till the water runs clear
- Pressure cook the dal with 2 cups water till your cooker screams at you 5 times. The dal should be soft and very easy to mash. If you don’t have a pressure cooker, soak the dal in hot water for an hour, and then cook in a pot on a stovetop for 1 hour, constantly stirring with a wooden spoon. Takes a while, but this right here, is the business case for investing in a pressure cooker.
- Heat 1 tbsp oil and 2 tbsp of butter in a pan. Add smashed garlic and cook till the garlic turns golden brown. Add 4 slit green chilies, and 1 tbsp ginger and garlic paste.
- Cook for 30 seconds and add one large chopped onion. Cook till the onions are translucent
- Throw in two chopped tomatoes, and cook till the tomatoes completely break down
- Add 1 tsp each of turmeric, cumin, red chilli and garam masala powder, and 2 tsp of coriander powder. Mix well and cook for 2 min.
- Tip in the cooked Chana Dal, add salt and stir well. Adjust consistency with some water and bring the pot to a boil.
- Simmer for 5 min. While that’s happening, dry roast 1 tbsp kasuri methi in another pan till it turns slightly crisp. Should take a couple of minutes tops.
- Powder the methi using your hands and mix it into the dal.
- Add the juice of one lime and stir
- Add a dollop of butter and serve hot with rice, or chapatis.
