• 1 Cup Channa Daal (soaked for 2-3 hours in water)
• 5 Cup water
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp salt (or to taste)
• 1/2 tsp Red chilli powder
• 3 tbs oil for tarka
• 1 or 2 dry red chillies
• 1 tsp of chopped garlic
• 1/2 tsp Zeera (White cumin seeds)
• 1 onion (small for tarka, cut in slices)
• 1/4 tsp Garam Masala
• Parsley (Dhaniya)

Put soaked Channa daal and 5 cups of water in a pot and bring to a boil surface scum.

Add salt, chilli powder and tumeric powder in it.

Cover it by leaving the lid slightly open. Cook and simmer it on low flame for about 1 ½ hours or until Daal is tender.

Stir after every 10 minutes to prevent it from sticking to the bottom of pan.

Heat the oil in a small frying pan, add onions and dry red chillies, when the onions starts to turn brown add the cumin seeds and garlic.

Stir fry until onions are dark brown and add it to the Daal, turn the heat off and add garam masala powder and Dhaniya in it.

by Pak101.com (few years ago!) / 889 views