Ingredients and Method:
Start with boiling 1 cup Channa dal in 1 litre water.
Dice one to two onions and fry in 1/2 cup oil.
Once lightly golden add 1 heaped tbsp ginger garlic paste and cook a few minutes.
Add 200g canned chopped tomatoes / tomato passata and mix cook a couple a minutes until oil leaves sides.
Add 1 tsp turmeric 2 tsp Kashmiri chilli powder 1 to 2 tsp salt 1 heaped tbsp coriander / cumin crushed mix and cook on moderate heat with lid on 5 minutes or so until amalgamated.
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 1/2 tsp tons tsp garam masala and season with some ground black pepper.
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 👌🏽