Channa & Broken Urud Dals

Ingredients:

½ Cup Channa dal

½ Cup Broken Urud dal

1 tablespoon ghee

1 tablespoon extra virgin olive oil

1 red onion – finely diced (I use the onions I had fried & frozen earlier)

1 teaspoon turmeric powder

2 cloves garlic – minced or use the ones from your freezer

1 to 2 hot green chillies – minced or left whole (adjust the heat to suit your palate)

1 teaspoon salt

5 cups of water (or 6 if not using a pressure cooker; soak dals overnight)

½ teaspoon garam masala

Method:

1.      Place the dry lentils in a plate and pick out anything that doesn’t look right. Place in a sieve and wash till the water runs clear.

2.      Heat the ghee and olive oil in the pressure cooker till fragrant. Fry the onions till just turning a pale golden brown. Add the garlic and fry for a further minute.

3.      Add the lentils, turmeric, chillies and water. Cover and allow the steam to build. Pressure cook for 5 minutes then remove from the heat and allow the pressure to subside completely before you open the cooker.

4.      Add the salt and garam masala. Check and adjust the seasoning.

5.      If the dal is too thick in consistency, you can add some more water and allow the mixture to boil. Try and match your preparation to the image above.

6.      Ideally, you should allow it to rest for a few hours or overnight before reheating and serving.

Serve with roti and dal.

Serves 6 to 8.

Tips:

If using fried onions and garlic from your freezer then you can skip step 2. It will save you a lot of time.

Salt should always be added after the dal has been cooked as if added early it will prolong the cooking time.

If you do not have a pressure cooker, then I suggest you soak the cleaned & washed lentils overnight. Discard the soaking liquid and cook in a heavy based pan. This will take about half an hour or more.