|Split yellow peas||8 Ounce, washed (250 Gram, 1 Cup Chana Dal)|
|Ground coriander||1 Teaspoon|
|Ground asafoetida||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Ginger root piece||1⁄2 Inch, grated|
|Garam masala||1⁄4 Teaspoon|
1. Put the chang dal in a saucepan and pour in enough water to cover by 2.5 cm/1 inch. Bring to the boil and spoon off the scum that has formed.
2. Add the turmeric, ground coriander, salt and curry leaves and simmer for 1 hour. The chang dal should be tender but not mushy.
3. Heat the oil in a Balti pan or wok, add the asafoetida, if using, and fry for 30 seconds. Add the cumin seeds and fry until they start popping. Add the onions and stir-fry until golden brown.
4. Add the garlic, ginger, garam masala and chang dal and stir-fry for 2 minutes. Serve hot with a Balti curry.