200 gms split Bengal gram (chana dal)
1 tsp red chilli powder
½ tsp turmeric (haldi) powder
½ tsp coriander (dhania) powder
¼ tsp cumin (jeera) powder
¼ tsp garam masala powder
A pinch of asafoetida powder
1 tsp cumin (jeera) seeds
4-5 curry leaves
1 small onion, finely chopped
Oil as required
Salt to taste
Soak the dal for 1-2 hours and pressure cook with a few drops of oil for about 3 whistles.
Leave covered till all the pressure is released.
The grains should be soft, but still whole – not a mash.
Open the lid and add all the powders and salt to taste.
Bring to a rolling boil and simmer for about 10 mins.
For the tempering
Heat oil in a pan and add the cumin seeds
when they begin to crackle, add the curry leaves and onion
Stir from time to time till the onions are nicely browned.
Turn off heat and pour the tempering into the simmering dal.
Mix well and turn off heat.
Serve hot with pakwans and tangy onion water