Preparation and cooking time: 1 hr
Preparation and cooking time: 1 hr
1 cup (200 g) channa dal
8 cups (1.9 liters) water
3 teaspoon salt
2 bay leaves
5 medium-sized tomatoes
1 tablespoon butter
2 tablespoon ghee or vegetable oil
1/2 teaspoon cumin seeds
1 teaspoon grated fresh ginger
1/2 teaspoon powdered asafoetida
3 tablespoon grated fresh or 4 tablespoon dry coconut
2 tablespoon brown sugar
2 teaspoon molasses
8 cups (1.9 liters) water
3 teaspoon salt
2 bay leaves
5 medium-sized tomatoes
1 tablespoon butter
2 tablespoon ghee or vegetable oil
1/2 teaspoon cumin seeds
1 teaspoon grated fresh ginger
1/2 teaspoon powdered asafoetida
3 tablespoon grated fresh or 4 tablespoon dry coconut
2 tablespoon brown sugar
2 teaspoon molasses
Soak the dal overnight and leave in a strainer to drain. Bring the water with the salt to a boil in a heavy saucepan or pot, then add the dal and bay leaves. Cook partially covered over high heat for 30-40 minutes. (Remove any froth that collects on the surface). Then lift the cover, stir the dal several times, and lower to a simmer.
Wash the tomatoes, cut each one into 8 wedges, and add to the dal with the butter. Replace the cover and let the dal simmer while you prepare the seasonings.
Heat the ghee or oil in a small saucepan and fry the cumin seeds. Let them fry for a few seconds, then add the grated ginger, asafoetida, and grated coconut. Fry this mixture for 1 or 2 minutes, stirring constantly. Now pour the ghee and spices into the cooked dal along with the sugar and the molasses. Stir well and simmer for 5 more minutes before serving.
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