Chana dal gravy

1. Soak Chana dal for at least half an hr.

2. Heat oil in a pressure cooker and add clove, cinnamon and bay leaves to fry.( Add hing at this point if your using).

3. Now add onions and sauté till translucent, then tip in Ginger garlic paste and sauté for a minute.

4. Then topple the chopped tomatoes and chili powder and allow it to cook for few min until the tomatoes are mushy.

5. Add the drained dal to the cooker along with water, salt and pressure cook the mixture for 15- 20 mins on a medium flame. Or until 4 whistles.

6. After Pressure cooking , Completely release the pressure and the open garnish with fresh coriander. If the mixture is thick u can add some more water and let it boil for few more mints.

1. Soak channa dal for at least an hour.

2. Cook the Chana dal in a sauce pan with extra half cup of water for over 20 mins on a medium flame or until al dente/ about 95 % cooked.

3. Heat oil in another pan and add clove, cinnamon and bay leaves to fry.( Add hing at this point if your using).

4. Now add onions and sauté till translucent, then tip in Ginger garlic paste and sauté for a minute.

5. Then topple the chopped tomatoes and chili powder and allow it to cook for few min until the tomatoes are mashy.

6. Add cooked dal along with some water,salt and cook the mixture for about 5- 10 mins on a medium flame or until desired consistency.

Garnish with fresh coriander and serve hot.

Goes well with rice, chapathi, naan, parota, or even with dinner rolls. Squeeze some lime juice before serving to imitate chole masala.