Ingredients
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250 g channa dal (gram dal)
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2 tablespoons cooking oil
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1 large red bell pepper
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1 large tomatoes
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1/2 onion
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1 teaspoon turmeric
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1 teaspoon garam masala
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1/2 teaspoon chili powder
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1/2 teaspoon coriander powder
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3/4 teaspoon mustard seeds
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2 -3 dried red chilies
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1 bay leaf
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1 cinnamon stick
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3 -5 curry leaves
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coriander
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parsley
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1/4 teaspoon ginger paste
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1/4 teaspoon garlic paste
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2 cloves
Instructions
- Soak chana dal in water for a few hours prior to use.
- Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves.
- Add onions and let it heat till they turn translucent.
- Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils.
- Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water).
- As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference).
- Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently.
- Garnish with cilantro.
- Serve with rice or paratha.