Black Lentils Recipe

• 🍴150 gm split black gram
• 🍴1/2 tablespoon ginger paste
• 🍴2 tablespoon yogurt (curd)
• 🍴1 onion
• 🍴1 teaspoon red chili powder
• 🍴1 tablespoon refined oil
• 🍴100 gm chana dal
• 🍴1/2 tablespoon garlic paste
• 🍴1/2 cup tomato puree
• 🍴1 teaspoon salt
• 🍴1/2 teaspoon garam masala powder
• 🍴500 ml water

For Garnishing

• 🍴1 tablespoon coriander leaves
• 🍴2 teaspoon fresh cream
• 🍴1 teaspoon chili flakes

• 🍴Clean all the pulses well underwater and store them in separate bowls. Now, place a pressure cooke rover medium flame and pour water, salt, ginger and garlic paste to it along with the washed pulses. Cook it for minimum 40 minutes.
• 🍴After 40 minutes, reduce the flame to low and mash the lentils with the back of the spatula. After a minute or so add curd to it and cook for another 5 minutes, stirring occasionally. Place a non-stick pan over medium flame and pour refined oil on it. When oil is hot enough, add chopped onions.
• 🍴Saute the onions till they turn glossy and translucent. Now, add red chilli powder and tomato puree in the pan. Cook over medium flame for 2-4 minutes and then transfer the onion tomato paste into the daal. Simmer the mixture for 5-10 minutes and then Ssrinkle garam masala and mix it well.
• 🍴Transfer daal to a serving bowl and garnish with fresh cream, chopped coriander leaves and red chilli flakes. Serve hot with tandoori or rumali roti.