Chana Dal

The first time I ate chana dal this way was at my friend Twinkle's house. Her mother made this for  us one day and served it with hot fresh puris (YUM!).  Ever since then I have wanted to try this out. It certainly was not as good as she made it, but this is my version of the dal. 

Generally, dal is consumed with white rice and hence it is mushy.  But this style of the recipe calls for cooking the dal al dente (or with a bite to it) so its eaten with chapati or puris.

1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 bay leaf
1 inch cinnamon stick
Pinch of clove powder
1/2 cup chana dal
1 tomato, finely chopped
A litle more than 1/4  tsp turmeric powder
1 or 2 green chillies
Dash of asofoetida
Salt and pinch of Sugar
Fresh cilantro

1. Soak chana dal in water - should be completely submerged for 4 to 6 hours
2. Put the chana dal in the pressure cooker, add a pinch of turmeric and some salt. Pressure cook for 2 to 4 whistles. Chana dal should not be cooked to a mush. It should be crunchy to taste - cooked but crunchy.
3. Heat ghee in a stock pot. When hot add, bay leaf and cinnamon stick.  Quickly add the cumin and mustard seeds. When they crackle, add the asofoetida or hing and green chilli(es).  Add the turmeric powder.  Add the chana dal with some of the reserved liquid.  Add the clove powder.  Mix well. Add the chopped tomatoes. Season with salt and a small pinch of sugar. 
4. Let simmer and come to slight boil. Garnish with fresh finely chopped cilantro.

Note: This dal should not be too watery as it is consumed as a side dish with chapati instead of wet dal on rice.