- 4 big table spoon of Channa Dal (chickpeas) - Finely chopped (1 big onion, 1 small tomato, 3-4garlic, ginger, 1 big green chili) - 2 cloves, 3-4 fresh grind black pepper, 3-4 bay leaves , 2 big cardamom. - Spices (Heeng, red chilli, salt, Amchoor, Rai, Jeera)
1. wash channa dal/chickpeas properly and put in the pressue cooker and boil it with water. After 1 cooker whistle, slow down the flame for 1-2 minutes. And remove from flame and wait pressure cooker to open. 2. In a separate pan, take 2 big spoons ghee & 2 small spoons of vegetable oil. Put heeng, rai, jeera. After this, put bay leave, big cardamom, cloves and let it fry. 3. put red chili and then chopped garlic, ginger, onion, tomato and let it fry until it separates the oil...i.e. for atleast 10 minutes and mix with a spoon in between. 4. Put 3 tea spoon of dhaniya powder, amchoor/lemon juice. 5. Mix boiled dal and let it cook for few more minutes. 6. Decorate with chopped fresh coriander leaves and garam masala. If you wish, put 1 spoon of butter before you serve it. 7. Serve with hot chapatis or paranthas.