Sindhi Dal

Ingredients

•Split Bengal gram (chana dal),soaked for 1 hour1 cup

•Salt to taste

•Turmeric powder 1/4 teaspoon

•Oil 2 tablespoons

•Cumin seeds 1 teaspoon

•Curry leaves 8-10

•Green chillies,slit 3

•Red chilli powder 1/2 teaspoon

•Amchur powder 3/4 teaspoon

•Garam masala powder 1/4 teaspoon

•Onion ,chopped 1 medium

 Method Drain the split Bengal gram and cook it in a deep non stick pan with three cups water, salt and turmeric powder for ten to fifteen minutes or till soft. Heat one tablespoon oil in a small non-stick pan and add half the cumin seeds. When they begin to change colour, add half the curry leaves, green chillies and half the red chilli powder and stir. Add this tempering to the dal and mix well.Add amchur and garam masala powder to the dal and mix well. Heat the remaining oil in a small non-stick pan. Add the remaining cumin seeds, red chilli powder and curry leaves and stir.Transfer the dal into a serving bowl and add the second tempering to it. Mix well. Garnish with the onion. Serve immediately with pakwan