Ingredients
chana dal (split Bengal gram dal), 500 g, olive oil, 4 tbsp, ginger, 1 small piece, green chillies, 5-10 nos., garlic, 3 cloves, sugar, 3 tbsp, turmeric powder, 1 tsp, lemon juice, 2 tbsp, cumin seeds, 1 tsp, asafoetida, a pinch, salt, to taste, coriander leaves, for garnish, sev, 100 g
Method
• Soak the chana dal for 3-4 hours in warm water.
• Drain the water and grind the chana dal to make a coarse paste. Make sure that the dal is not crushed very fine. Add water, if needed, while grinding.
• Grind the chillies, garlic and ginger and keep aside.
• Heat oil in the non-stick pan, and add the cumin seeds. When they sizzle, add a pinch of asafoetida and stir for a while.
• Add the ground chana dal to the oil. Sauté on low-medium heat until the oil starts separating. (If the dal is too dry, you can add more oil while sautéing.)
• Add the chilli-ginger-garlic paste to the pan and sauté it for 3-4 minutes.
• Add the salt, sugar and lemon juice, as per taste. Mix well, take it off the heat and add sev to it.
• Garnish with chopped coriander and serve hot with thin sev on top.
