PREPARATION

1. In a mixing bowl, add 160 grams split pigeon pea, 80 grams split bengal gram, 450 milliliters water and soak for 2 hours.
2. Take a pressure cooker, add soaked lentils in it, add 850 milliliters water, 1 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
3. Cover it with lid and cook till you hear 2 - 3 whistles.
4. Open the lid and mix it well. Keep aside.
5. Heat 50 milliliters ghee in a heavy skillet, add 1 teaspoon cumin and stir well.
6. Add 3 dry red chili, 1/4 teaspoon asafoetida and stir again.
7. Now, add 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon green chili and saute for 2 - 3 minutes or till it turns golden brown in color.
8. Then, add 80 grams onions and fry till translucent.
9. Add 110 grams tomato and saute till it turns soft and pulpy.
10. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
11. Then, add the cooked dal in it and mxi it well.
12. Add 1 teaspoon dry fenugreek and mix it again.
13. Cook for 5 - 7 minutes. Keep aside.
14. Heat 1 tablespoon ghee in a pan, add 1 teaspoon cumin, 1 dry red chili and stir well.
15. Add 1 teaspoon ginger, 1 teaspoon garlic and saute for 2 - 3 minutes or till it turns golden brown in color.
16. Now, add 1 tablespoon onions and fry till translucent.
17. Then, add 1 teaspoon red chili and stir well.
18. Pour the tempering over the prepared dal.
19. Garnish with coriander.
20. Serve hot with roti or rice.

Coconut Chana Dal

Servings - 3 - 4

INGREDIENTS
Split bengal gram - 420 grams
Water - 1700 milliliters, divided
Salt - 1 1/2 teaspoons
Turmeric - 1/2 teaspoon
Ghee - 2 tablespoons
Dry red chili - 2
Bay leaf - 1
Cumin - 1/2 teaspoon
Desiccated coconut - 100 grams
Tomato - 100 grams
Salt - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Sugar - 2 teaspoons
Rice - 250 grams
Water - 550 milliliters
Ghee - 2 tablespoons
Cumin - 1 teaspoon
Water - 500 milliliters
Salt - 1/2 teaspoon