1/2canTomatoes or two fresh, choppedCanned tomatoes makes this a lockdown recipe, but you can also use fresh. I use half a 14 oz can and save the other half for use in another recipe.
1tspKasuri methi (dried Fenugreek leaves)Rubbed to release flavor
Instructions
Prepare and pressure cook the chana dal
Clean, rinse and then soak the chana dal in enough water to cover for an hour.
Drain the chana dal and add them to the pressure cooker with the Turmeric powder and 2.5 cups of water. Mix well.
Cover and cook for 8 whistles on high heat. Put aside to cool while you prepare the gravy for the dal.
Preparing the Chana dal
Heat the ghee (or oil) in a kadai pan; add the cumin and fry for a few seconds until the seeds begin to sputter.
Add the tomatoes, ginger and green chili, stirring to mix well (If you are using fresh tomatoes, cook for 4 - 5 minutes until they are soft.)
Next, mix in all the dry spices - Turmeric powder, Kashmiri red chili powder, garam masala powder, dry mango powder and coriander powder. Cook for several minutes, stirring constantly.
Rub the kasuri methi between your palms to release flavor and add the tomato mixture. Mix well.
Add the Chana dal along with all the cooking water from the pressure cooker.
Stir and simmer the dal for 5 - 10 minutes until you get a nice consistency to the dal. It will thicken as it cools. You can always add more water if it gets too thick, or cook longer if it's too thin.
Notes
I keep working on my "Ying Yang" plate presentation. I'll get it looking good one of these days.
Another fabulous meal from my COVID-19 lockdown collection! Can be made with stock items from the pantry. Or, if you have access to fresh produce, go ahead and use that!Always have rice, dried beans and canned tomatoes in your stockroom and you'll have all you need to make a great lockdown meal!Of course, always be sure to stock up on the spices!