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1
Take chana dal in a colander. wash it under running cold water till water runs clear.
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2
Soak in enough water for at least 30 minutes. More soaking time will not hurt.
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3
Now discard the cooking water. take dal in pressure cooker along with fresh 1 1/2 cups of water. Add turmeric powder and salt.
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4
Cover the pressure cooker and put the weight on. Turn the heat on medium. Let it cook for 6-7 whistles. Let the pressure go down by itself. Then open the lid. Dal should be soft. Keep it aside.
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5
Heat the oil in a pan on medium heat. Once hot add ginger paste, garlic paste and green chilies. Cook for a minute.
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6
Then add chopped onions. Cook till they become translucent.
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7
Mix in chopped tomatoes and cook till they get soft.
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8
Add turmeric powder, red chili powder, coriander powder, garam masala and salt.
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9
Mix well. Saute for a minute.
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10
Add cooked dal with its water. If needed add extra water and make runny consistency. Let it come to a boil. Simmer for 5 minutes.
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11
Meanwhile prepare the tadka. Heat the oil in a small pan on medium heat. Once hot add mustard seeds. Let them pop. Then add cumin seeds and let them sizzle.
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12
Add curry leaves and dried red chili.
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13
Add tempering to the dal.
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14
Mix well and dal is ready to serve.
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15
Shelf life: it can be refrigerated once it cools completely in airtight container up to 4-5 days. Or even you can freeze it.
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16
Serving suggestions: Serve it with plain rice or jeera rice. You can serve with any Indian flat bread like paratha, naan, roti.
