Ingredients and Method:
Start with boiling 1 cup Channa dal in 1 litre water.
Dice one onion and fry in 1/2 cup oil.
Once lightly golden add 1 tbsp ginger garlic paste and cook a few minutes.
Add 200g canned chopped tomatoes and mix cook a couple a minutes until oil leaves sides.
Add 1 tsp turmeric 1 tsp chilli powder 1 tsp salt 1 tbsp coriander / cumin crushed mix and cook on moderate heat with lid on 5 minutes or so until amalgamated and tomatoes have all disappeared.
Add the boiled daal with the remaining water.
If necessary add 1/2 cup more water and cook with lid on 15 minutes.
Sprinkle with garam masala.
Add chopped chillies and fresh coriander (I ran out ) then prepare tarka adjust seasoning.
Use a couple of tbsp of oil when hot add 1 tsp cumin seeds. Let sizzle then add 3 slices garlic cloves and swirl until light golden. Do not burn. Add 1/2 tsp Kashmiri chilli powder. Swirl.
After this to the main pan and your dish is done ... serve with Roti plain yoghurt and salad 👌🏽