Ingredients:

White kabuli channa- 1 cup

Cinnamon, cloves, cardamom- few oil and ghee - 2 tbl.sps.

Grind together:

Red chilli powder- 2 tsps

Curry leaves- few

Coriander leaves- 1 bunch

Ginger- 1 inch piece

Garlic- 6 or 7 flakes

Onions- 2

Pepper- 1/4 tsp

Cumin seeds- 3/4 tsp

Tomatoes- 2 or 3

Preparation Method

1. Soak channa 10 to 12 hours before in water with a little soda-bi-carbonate. (Cooking soda)

2. Wash well before cooking.

3. Heat ghee and oil in pressure pan or in the cooker body itself, add cardamom, clove and cinnamon, and then ground masala.

4. Fry well till the ghee separates from it.

5. Add soaked channa, enough water, salt and sugar to taste.

6. Cover the cooker and pressure cook for 20 minutes after the vent has been kept, in medium flame.

7. Serve hot with cut coriander leaves, finely cut onion and lime.

8. This type of cooking minimizes our work and it tastes very good, as we are adding the salt and other masalas before itself.

Note:

Cooking soda helps the channa to cook fast, use while soaking only. Wash well and then pressure cook.

Ingredients:

Onions big- 2

Garlic- 10 flakes

Green chillies- 5

Tomatoes- 3

Green gram dhal- ½ cup

Cumin seeds- ¼ cup

Oil and ghee- 1 tbl.sp

Turmeric powder- ¼ tsp

Garam masala- ¼ tsp

Salt- 1 tsp

Lemon- 1 small

Preparation Method:

1. Cut onions and tomatoes finely, slit green chillies into two.

2. Heat ghee or butter in a kadai season with cumin seeds, add onions, garlic and chillies.

3. Fry till onions become translucent

4. Add tomatoes and fry for 2 minutes.

5. Cook dhal separately with enough water, then put the fried onion, garlic pieces and tomatoes.

6. Sprinkle salt, turmeric and garam masala.

7. Cook for few more minutes.

8. Remove from fire add cut coriander leaves, curry leaves and lemon juice to it.

9. This is an ideal dhal for chappahis.

Variation:

1. Use cooked masoor dhal in place of green gram dhal.

2. Soak whole green gram in water for few hours.

Pressure cook and follow the same recipe.