This is a very different recipe of Chana that I came across and it's unbelievably simple. Instead of the usual onion/ garlic/ tomato that we use to make other gravies, this recipe relies on lal masoor dal to provide the gravy making it all the more nutritious and light. The dal merges in with the chana as it has no distinct taste or colour of its own. It just gives substance and texture to the dish.
Ingredients:
1 cup kabuli chana
1/2 cup lal masoor dal
1 tbsp imli paste
Salt to taste
1/2 tsp red chilli powder
Pinch of baking soda
1 tsp all spice ( garam masala) powder
1/2 tsp ginger powder
1 tsp chana masala
2 tbsp oil
Method: Soak chana and dal overnight. In the morning boil the chana and lal masoor dal in pressure cooker in sufficient water till chana is soft. Now open the pan and add the soda, salt, oil, red chilli powder, garam masala powder, imli paste, ginger powder and chana masala. Adjust water and let it simmer for awhile till flavours blend in and right consistency is reached. Garnish with ginger juliennes and coriander leaves.
You can add grated ginger in case you don't have ginger powder.
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