Tadke Wala Chana Dal

 

Ingredients:

Chana Dal (Split Chick Peas) - 1 cup, washed and drained

Grated Coconut - 1/4 cup

Oil - 1 tsp

Whole Garam Masala:

Dalchini (Cinnamon stick) - 1 inch piece

Badi Ilaichi (Black Cardamom) - 2

Laung (Cloves) - 4-5

Tej Patta (Dry Bay Leaves) - 2

Dry Masala Powders:

Lal Mirch (Red Chili) Powder - 1 tsp

Haldi (Turmeric Powder) - 1 tsp

Salt - as per taste

For Tempering:

Ginger - 1 inch piece grated or thinly sliced (based on your preference)

Garlic - 4-5 big cloves, minced or finely chopped (based on your preference)

Onion - 1, finely chopped

Tomato - 1, finely chopped

Dry Red Chillies - 2-3, broken in 1 inch pieces

Jeera (Cumin Seeds) - 1 tsp

Rai (Mustard Seeds) - 1 tsp

Ghee (Clarified Butter) - 1 tbsp (Feel free to use any oil or butter)

Cilantro - finely chopped for garnishing

Method:

    * Take a heavy bottomed cooker. Cooker is best as it takes a while to cook chana dal.

    * Take oil in it and let it be hot.

    * Add all under "Whole Garam Masala" to it and fry till nice aroma comes.

    * Add drained dal to it along with dry masalas and stir fry just for 2 min.

    * Add grated coconut and mix for another min.

    * Add about 5 cups of water and close the lid and cook for about 20 min. or till dal is well cooked (not mushy, but just well cooked). Take it out in a serving bowl.

    * Once the dal is cooked, let's prepare the tempering.

    * Take a non-stick pan and add ghee to it.

    * Once the ghee is hot, add both the seeds and dry red chili pieces from the "For Tempering" section.

    * Once the seeds start spluttering, add ginger and garlic to it and fry fry for about a min, do not let garlic burn.

    * Add finely chopped onion to it and fry till onions are translucent.

    * Add chopped tomato and fry for 2-3 min. don't let your tomatoes turn mushy.

    * Now, add the tempering in the serving bowl and sprinkle cilantro on the top and immediately close the lid. This is to let the tempering flavors get in well :). I wanted to take the picture with tadka on top, but my husband had mixed it already before I could say no ;)

Serving:

Serve it hot with either any kind of pulao or nice warm pooris.