3/4cupChanna Daal (Bengal Gram)washed and soaked for at least 1 hour
4cupswater
1/4tspturmeric
2tbspoil or ghee
1tspcumin seeds
1tbspginger garlic paste
1medium onionthinly sliced
2tomatoeschopped
2green chilieschopped
1/2tspred chili powder
1/4tspturmeric
1tspcoriander powder
1/2tspgaram masala
1/2tspdry mango powder
1tbspkasoori methidried fenugreek
1tspsaltor to taste
a few coriander leavesfor garnish
Instructions
Drain the soaked lentils and add them to a large pot with 4 cups of water and 1/4 tsp of turmeric.
Pressure cook for about 20 minutes, or if you don't have a pressure cooker cover and cook until the lentils are tender (approx 1.5 hours).
In a separate heavy bottomed pan heat the oil/ghee then add the cumin and fry for a few seconds before adding the ginger and garlic paste. Fry until the ginger garlic paste turns a light golden color.
Add the onions and fry them, stirring occasionally, until they're golden brown.
Add the tomatoes, ginger, and green chili, stir.
Stir in all the remaining spices (salt, red chili powder, turmeric, coriander, garam masala, and dry mango powder).
Cook until the tomatoes lose their color and the oil starts to separate. Stir in the kasoori methi.
Pour the onion tomato tadka over the lentils and cook for an additional 10 minutes.