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.