Ingredients

Pressure cooker lentils

• 1 cup of chana dal (bengal gram, or split chickpeas)
• 2.5 cups of water
• 0.25 teaspoons of turmeric

Tempering sauce

• 2 tomatoes
• 1 onion
• 2 cubes of ginger (1 inch)
• 4 cloves of garlic
• 1 green chilli
• 1 teaspoon of cumin seeds
• 0.5 teaspoons of chilli powder
• 0.25 teaspoons of turmeric
• 1 teaspoon of ground coriander
• 0.5 teaspoons of garam masala
• 0.5 teaspoons of amchur powder (dry mango powder)
• 1 teaspoon of kasoori methi (dry fenugreek leaves)
• 1 pinch of asafoetida (hing)

Method

1. Rinse the dal and soak in water for an hour
2. Drain the lentils, add to the pressure cooker, along with the water and turmeric
3. Pressure cook on high power for 12 minutes
4. Meanwhile, finely chop the onion, crush the garlic, and chop the chilli and tomatoes
5. Mix together all of the spices (turmeric, chilli powder, garam masala, asafoetida, amchur powder, and ground coriander)
6. Heat some oil in a frying pan
7. Add the cumin seeds for a few seconds until the splutter
8. Add the garlic and fry until lightly browned
9. Add the onion and fry until golder
10. Add the tomatoes, ginger, and green chilli
11. Add all the spices and stir well
12. Saute until the tomatoes are cooked and the oil starts to leave the side of the mixture
13. Add the kasoori methi and stir
14. Add the cooked lentils and simmer for 6-8 minutes until it is a medium consistency
15. Garnish with coriander leaves and enjoy with some chapati!