Chana Daal Tadka Dhaaba Ishtyle

Chana Daal Tadka Dhaaba Style - Tanushree Aich

INGREDIENTS (american measuring cup used, 1 cup = 250 ml)

for cooking the chana dal:
¾ cup chana dal/bengal gram
2.5 or 3 cups water
¼ tsp turmeric/haldi
for tempering:
2 medium sized tomatoes
½ cup chopped onion
1 inch ginger/adrak, finely chopped
4-5 garlic, finely chopped
1 green chili/hari mirch, chopped
¾ tsp cumin seeds/jeera
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tsp coriander powder/dhania powder
½ tsp dry mango powder/amchur powder
1 or 1.5 tsp kasoori methi/dry methi leaves
a pinch of asafoetida/hing
2 tbsp oil or ghee
salt as required
a few coriander/cilantro leaves for garnishing

INSTRUCTIONS
pick and rinse the chana dal well. soak the dal for an hour.
drain and pressure cook the chana dal with water and turmeric powder till they are soft and well cooked.
heat oil or ghee. add the cumin first and fry for a few seconds.
add the garlic and fry till they become light brown.
now add the onions and fry till they get golden.
now add the tomatoes, ginger and green chili.
stir and add all the dry spice powders.
saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
add the kasoori methi and fry for some seconds. pour this tempering mixture on the dal. season with salt.
stir and simmer the dal for 5-7 minutes till you get medium consistency of the dal. the dal is neither thick nor thin.
garnish chana dal with chopped coriander leaves.