(from Simply Indian, Rawji and Suleman 2003)
Serves 6. Total time: 1.25 hours.
Ingredients:
2 C channa daal (soaked overnight - soak 1 part lentil to 3 parts water.)
3.5 C water
5 T veg oil
1 med onion
1 med tomato
1/2 t haldi (turmeric powder)
1/2 t garlic paste/minced
1 t chili powder
1 t salt
1/4 t asafoetida powder
2 t tomato puree
2 C water
2 med potatoes (boiled and diced)
1/2 t garam masala
1/2 t khatai (dried mango powder)
cilantro, for garnish
Directions:
- Concurrently boil daal and potatoes in 4-6C water (half-covered, large pot). You can peel the potatoes while waiting for water to boil. Dice the potatoes.
- Do prep work: chop the onion, chop the tomato.
- In a large frying pan, heat the oil on medium high. Fry the onion until golden to light brown.
- Add the tomato, as well as spices: turmeric, garlic paste, chili powder, salt and asafoetida and fry 5 mins.
- Add tomato paste and boiled daal. Cook ~5 mins, then add 2C water. Bring to a boil.
- Add potatoes, garam masala and khatai powder. Cook for another 5-10 mins.
- Serve, sprinkled with garnish.
