INGREDIENTS
Cholar Daal
Servings - 3 - 4
INGREDIENTS
Ghee - 2 tablespoons
Bay leaf - 2
Cinnamon stick - 1 inch
Cardamom - 3 pods
Cloves - 3
Onions - 30 grams
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chili powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Roasted cumin powder - 1/2 teaspoon
Tomato - 55 grams
Salt - 1 teaspoon
Water - 70 milliliters
Soaked split bengal gram - 300 grams
Water - 450 milliliters
Ghee - 2 tablespoons
Dry red chili - 2
Cumin - 1/2 teaspoon
Garlic - 1 teaspoon
Onions - 30 grams
Coriander - for garnish
PREPARATION
1. Heat 2 tablespoons ghee in a pot, add 2 bay leaf, 1 inch cinnamon stick, 3 pods of cardamom, 3 cloves and stir well.
2. Add 30 grams onions and fry till translucent.
3. Now, add 1 teaspoon garlic paste, 1 teaspoon ginger paste and saute till golden brown.
4. Then, add 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon roasted cumin powder and mix well.
5. Add 55 grams tomato, 1 teaspoon salt, 70 milliliters water and saute till the tomatoes are soft and pulpy.
6. Now, add 300 grams soaked split bengal gram, 450 milliliters water and mix well.
7. Cover it with lid and cook for 30 - 40 minutes. Keep aside.
8. Heat 2 tablespoons ghee in a pan, add 2 dry red chili, 1/2 teaspoon cumin and stir well.
9. Add 1 teaspoon garlic, 30 grams onions and fry till golden brown.
10. Add the cooked dal in it and mix it well.
11. Now mash them well and cook for 5 - 6 minutes.
12. Garnish with coriander.
13. Serve.