Channa daal sabzi - bengalgram lentil curry

Ingredients

• Channa Daa/Bengalgram Lentil - 1/2 Cup
• Onion - 1 large
• Greenchilli - 3
• Cumin Seeds - 1/2 teaspoon
• Dry Redchilli - 1
• Ginger-garlic paste - 1 teaspoon (optional)
• Redchilli Powder - 1/2 teaspoon
• Coriander Powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Garam Masala - 1/2 teaspoon(optional)
• Curry Leaves - few (optional)
• Coriander leaves - (optional)
• Salt - to taste
• Oil - 2 tablespoons

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Preparation

• Wash and saok daal in water for 1 hour. Slice onion and green chilli.
• Heat oil in a pan add cumin seeds and let it crack, add dry chilli, onion, green chilli, curry leaves and stir well.
• Add ginger garlic paste, mix well and cook till onion becomes light brown.
• Add all the powder masala, stir and cook for a minute. Drain water from daal and keep aside.
• Add daal in to pan, mix well and cook for a minute. Add the drain water or fresh water 1 cup, give a gud stir.
• Cover with lid and cook in medium flame for 10 minutes.
• Add salt, stir and cook for another 10 minutes. Daal should be cook but not very soft, it should be crunchy. Garnish with coriander leaves.