• 150 g channa lentil
• 2-3 cloves of garlic – sliced
• 1 stick of cinnamon
• salt to taste
• 1/2 tsb turmeric
• 1 tsb red chilli powder
• For the tempering:
• Ghee
• 1 tsb cumin seeds
• 2 long dried red chilli or round red chilli
• 2 cloves of sliced garlic
• 1- curry leaves, fresh if possible
• Garnish:
• A handful of ready fried brown onions
• 1/2 bunch coriander
• Slivers of ginger
• 1 tsp garam masala

Begin with boiling the soaked daal in enough water to cover the lentil and add garlic, red chilli powder, turmeric and cinnamon stick.

Boil until the daal softens and you may need to top up water every now and then. Add salt once cooked. You are looking for a firm and not mushy daal.

To temper, take daal out into a serving dish and in a small pan heat the ghee, add the cumin and allow to splutter, next a the garlic, when brown add read chillis followed by the curry leaves and quickly pour over the daal.

To serve, sprinkle with coriander, ginger, fried brown onions and garam masala. Best served hot with rice or roti.

by Pak101.com (few years ago!) / 1731 views