1 cup chana dal (green gram dal)
1 tsp black gram dal (optional)
1 tomato 1 finely diced onion
1 tbp green chili
3-4 curry leaves
1 tbp garlic
1 tbp ginger
3 tbp cooking oil
Salt to taste
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin seeds
½ tsp red chili powder
½ tsp garam masala (optional)
· Soak green gram and black gram dal together for few hours
· Roughly dice tomatoes
· Boil kokum in water or boil for 15 minutes and cool
· Mince garlic and chop ginger and coriander leaves
In a pressure cooker add dal along with tomato, ginger and 1½ cup of water. Secure the lid carefully and whistle it thrice, then cook it on a slow simmer for about 10 minutes and set aside. When the steam escapes take the lid off and give the lentils a good stir. Add one cup water, salt and kokum along with the water and boil.
Once the Dal is thick enough to coat the back of a spoon, shut the flame. In a small pan, heat three tablespoons of oil over medium heat. Add cumin seeds, onion, garlic, green chili, red chili powder and garam masala powder (optional) and transfer the mixture to the lentils. Give the lentils a good stir. Garnish it with coriander leaves.
serve hot with rice.