Recipe for Tomato-Chana Dal
Ingredients for Tomato-Chana Dal
Tomato – 8-10, diced into cubes
Split yellow peas – 1 cup, soaked in warm water
Onions – 1 medium
Oil – 4 tablespoons
Green chilli – 1 , slit at the centre
Turmeric- 1/2 a teaspoon
Salt to taste
Chilli powder – 2 teaspoons
Ginger garlic paste- 1 teaspoon
Coriander- 8-10 twigs , finely chopped
Method to cook Tomato-Chana Dal
In a medium sized vessel or pan start by heating the oil
Once the oil starts to heat add in the finely sliced onions and sauté them till they turn translucent
Lower the flame at this point and add in the chopped green chilli , tturmeric, ginger garlic paste, salt and chilli powder and mix well for 2-3 minutes
Next , add in the diced tomatoe and continue to cook on low flame for 10-15 minutes by covering the pan with a lid to soften the tomatoes
Uncover the lid and give the gravy a good mix . Now add the soaked split peas , coriander and 1/2 a glass of water and leave the gravy to simmer on low flame another 15 minutes
Make sure you keep stirring the gravy occasionally to avoid it from sticking to the bottom of the pan
At the end of the cooking period check to see if the lentils and tomatoes have cooked well . If not then continue to cook a little longer
Once the oil stays to separate abd the gravy turns semi thick in consistency, switch off the flame and serve