Ingredients (measuring cup used, 1 cup = 250ml)
1 cup chana dhal (yellow lentils)
Soak chana dhal in 2 cups of water, preferably overnight and use the same water to cook dhal
Other Ingredients:
1 medium sized onion, finely chopped
1 medium sized tomato, finely chopped
10 to 12 curry leaves (optional)
½ inch ginger + 3 -4 cloves of garlic (make your own paste)
½ teaspoon of mustard seeds
2 teaspoons of cumin
½ teaspoon of turmeric
2 to 3 tablespoons of oil
1 to 2 tablespoons of chopped coriander leaves
½ teaspoon garam masala
Method
Bring dhal to boil and cook for 10 minutes and place it in your Keep It Bag (Heat Retention Slow cooking Bag) for 2-3 hours.
In another pan heat oil, add mustard and let them splutter/pop.
When you hear the popping of the mustard seeds, add cumin and fry it a little bit.
Add onions and fry till they become transparent (about 2min).
Then add the ginger and garlic paste and fry for a few seconds till their raw aroma disappears.
Add the curry leaves and stir.
Add the turmeric and the tomatoes and cook till it softens and you see oil releasing from the sides.
Now add the dhal, stir well and add some more water if necessary and salt.
Stir and simmer the dhal for another 5 minutes more or till you get a smooth and slightly thick consistency.
Lastly add garam masala and simmer for a minute. Switch of stove and add chopped coriander leaves
Serve with Rice or Roti
Enjoy!
