Puran Dal

Ingredients

• 1 cup Chana dal (Also known as split chickpeas or split Bengal gram)
• 1 unit Onions
• 1 unit Tomatoes
• 0.5 teaspoon Turmeric (Also known as haldi)
• 0.5 teaspoon Red chilli powder
• 0.5 teaspoon Jeera powder (Also known as cumin powder)
• 1 pinch Hing (Also known as asafetida)
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Coriander powder
• 1 teaspoon Jeera (Also known as cumin seeds)
• 2 tablespoons Jaggery (Adjust to taste for sweetness)
• 2 sprigs Curry leaves
• 3 sprigs Coriander leaves (Also known as cilantro)
• 2 tablespoons Oil
• 3 cups Water (Adjust for desired consistency)

Instructions

1. 1Soak the chana dal overnight. Cook it in a pressure cooker until it is very soft, adding turmeric and red chilli powder during the boiling process.
2. 2Mash the cooked chana dal into a smooth paste using a blender.
3. 3Heat oil in a kadai over medium heat. Add jeera and allow it to splutter. Add chopped onions and sauté until translucent. Incorporate turmeric, red chilli powder, jeera powder, garam masala, coriander powder, and hing. Sauté for 2 to 3 minutes until the raw aroma of the spices dissipates. Add chopped tomatoes and sauté until they soften. Add water and cook until the tomatoes form a smooth pulp.
4. 4Add jaggery to the masala and stir until it melts. Incorporate the chana dal paste and additional water as needed. Bring the mixture to a boil, ensuring everything is well combined.
5. 5Add curry leaves and coriander leaves to the dal. Stir well and serve hot with Puran poli, rice, or rotis. Adjust the sweetness and thickness of the dal according to your preference.