ingredients
serves: 2 – 4
1 cup (160 g) 5 oz Split Bengal gram (chana dal)
1/2 cup (75 g) 2 1/2 oz Split black gram (urad dal)
3 Black cardamom (badi elaichi)
1 tsp (2 g) Turmeric (haldi) powder
1/2 tsp (1 g) Asafoetida (hing)
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (6 g) Garlic (lasan), chopped
200 g (7 oz) Tomatoes, chopped
2 tsp (4 g) Red chilli powder
2 tsp (3 g) Coriander (dhaniya) powder
3 tsp (18 g) Ginger (adrak), chopped
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Garam masala
5 Green chillies, chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Boil the split Bengal gram and black gram in 3 cups water with black cardamom, turmeric powder, asafoetida, and salt. Cook till tender. Keep aside.

2. Heat the ghee in a wok (kadhai); add onions and garlic; fry till light brown.

3. Add the remaining ingredients (except green coriander). Cook till the tomatoes turn soft. Add this to the split Bengal gram mixture. Mix well.

4. Serve hot, garnished with green coriander.

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