Chane Ki Dal
|Dal||1 Cup (16 tbs), picked, washed and soaked in water for 30 min|
|Water||4 1⁄2 Cup (72 tbs)|
|Ginger piece||1 , chopped|
|Turmeric powder||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Onion||1 Medium, finley chopped|
|Tomato||1 , chopped|
|Green chilies||To Taste, chopped|
|Dried fenugreek||2 Gram|
|Cilantro||1 Tablespoon, finely chopped|
Put the dalinto the pressure cooker along with the ginger, cloves, cinnamon, salt and turmeric.
Put in all the water in which the dal was soaked.
Put the cooker onto high heat.
As soon as the pressure reaches maximum, i.e., the cooker whistles, turn the heat to low and continue to cook for 18 minutes.
Let the pressure reduce on its own.
Open the cooker and check that the dal is well-blended.
If you want a really smooth result, you can mash it with a wooden spinach masher.
In the small pan, put the oil or ghee.
Let it heat up.
Drop in the cumin and let it turn a few shades darker.Add the onion.
Fry it till it is light brown.
Keep stirring or it will burn.
Add the tomato, green chilli and fenugreek.
Cook till the fat separates and the tomato becomes mushy.
Pour this tempering into the dal, stir and pour into a serving bowl.
Serve, garnished with the coriander.