Khati Chana Daal

Ingredients

• 4⅛ cups Chana Daal · soaked for 1 hour
• 5½ onions · sliced
• 2¾ tbsp ginger-garlic paste
• 5½ blended tomatoes

Spices

• Salt to taste
• 2¾ tsp red chili powder
• 2¾ tsp crushed red chilies
• 1⅜ tsp turmeric powder
• 1⅜ tbsp coriander powder
• 1⅜ cup water

Tarka

• 5½ tbsp oil
• 5-6 green chilies
• Garlic cloves · 4-5
• 2¾ tsp cumin seeds · zeera
• 1⅜ cup tamarind pulp
• 1⅜ tsp garam masala

Instructions

1. Soak 1.5 cups Chana Daal for 1 hour.
2. Boil the daal on low flame for 30 minutes until soft but not mushy.
3. In a pan, heat oil and fry 2 sliced onions until golden brown.
4. Add 1 tbsp ginger-garlic paste and sauté for a minute.
5. Add 2 blended tomatoes and cook for 2-3 minutes.
6. Add spices: salt, red chili powder, crushed red chilies, turmeric and coriander powder.
7. Cook the masala for 5 minutes until oil separates.
8. Add the boiled daal, mix well and fry for 2 minutes.
9. Add ½ cup water, cover and cook on low flame for 5 minutes.
10. Prepare Tarka.
11. In another pan, heat 2 tbsp oil.
12. Add green chilies, garlic cloves, and cumin seeds.
13. Add ½ cup tamarind pulp, cook on high flame for 1-2 minutes.
14. Pour this tarka over the daal.
15. Sprinkle garam masala and serve hot with naan or roti.