Ingredient
Chana daal 1 cup
Turmeric ½ tsp
Black pepper (corns) ½ tsp
For Cooking:
Oil ¼ cup
Curry leaves 9-10 pcs
Cumin ½ tsp
Yellow mustard seeds ½ tsp
Carom seeds ¼ tsp
Ginger garlic green chilli paste 2 tbs
Fresh coriander (chopped) few leaves
Red chillies (crushed) 1 tsp
Garam masala powder ½ tsp
Tomato 2 units
Salt as per taste
For Tempering:
Oil 1/3 cup
Cumin seeds 1 tsp
Yellow mustard seeds ½ tsp
Red chillies 4 units
Shangrila Pickle Paste 1 tbs
Coriander powder 2 tbs
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Preparation
Method
- Boil soaked Chana daal with turmeric and black pepper corns. When Chana daal is completely cooked (but firm) remove, drain the excess water and reserve it.
- Heat oil, add sliced onions and fry it slightly golden,add turmaric, garlic ginger paste, curry leaves, yellow mustard seeds, carom seeds, ginger garlic green chilli paste, crushed red chilies, cumin, and sauté.
- Add tomatoes, sauté till tomatoes get soften.
- Add chopped coriander and mix. Cook till tomatoes get dissolved.
- During the cooking process if you need to add water, use reserved water of daal.
- Add salt and drained cooked daal. Mix it well
For Tempering:
- Heat oil, add whole red chillies, yellow mustard seeds,cumin, Shangrila Pickle Paste and curry leaves.
- While frying in progress, add chopped fresh coriander and add tempered masala. Mix everything well.
- Serve hot with naan or steamed rice.
Tip
To make ginger garlic green chilli paste....5 cloves of garlic,1/2” ginger piece, 4 green chillies. Add all to the grinder with little water...grind and make a paste.