Tadke wala chana dal (tempered split chickpea dal)

Ingredients

• Chana Dal (Split Chick Peas) - 1 cup, washed and drained
• Grated Coconut - 1/4 cup
• Oil - 1 tsp
• Whole Garam Masala
• Dalchini (Cinnamon stick) - 1 inch piece
• Badi Ilaichi (Black Cardamom) - 2
• Laung (Cloves) - 4-5
• Tej Patta (Dry Bay Leaves) - 2
• Dry Masala Powders
• Lal Mirch (Red Chili) Powder - 1 teaspoon
• Haldi (Turmeric Powder) - 1 teaspoon
• Salt - as per taste

For Tempering:

• Ginger - 1 inch piece grated or thinly sliced (based on your preference)
• Garlic - 4-5 big cloves, minced or finely chopped (based on your preference)
• Onion - 1, finely chopped
• Tomato - 1, finely chopped
• Dry Red Chillies - 2-3, broken in 1 inch pieces
• Jeera (Cumin Seeds) - 1 teaspoon
• Rai (Mustard Seeds) - 1 teaspoon
• Ghee (Clarified Butter) - 1 tablespoon (Feel free to use any oil or butter)
• Cilantro - finely chopped for garnishing

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Preparation

• Take a heavy bottomed cooker. Cooker is best as it takes a while to cook chana dal. Take oil in it and let it be hot.
• Add all under "Whole Garam Masala" to it and fry till nice aroma comes. Add drained dal to it along with dry masalas and stir fry just for 2 minute.
• Add grated coconut and mix for another min. Add about 5 cups of water and close the lid and cook for about 20 minutes.
• Or till dal is well cooked (not mushy, but just well cooked). Take it out in a serving bowl. Once the dal is cooked, let's prepare the tempering.
• Take a non-stick pan and add ghee to it. Once the ghee is hot, add both the seeds and dry red chili pieces from the "For Tempering" section.
• Once the seeds start spluttering, add ginger and garlic to it and fry fry for about a minute, do not let garlic burn.
• Add finely chopped onion to it and fry till onions are translucent. Add chopped tomato and fry for 2-3 minute. don't let your tomatoes turn mushy.
• Now, add the tempering in the serving bowl and sprinkle cilantro on the top and immediately close the lid. This is to let the tempering flavors get in well.
• Serve it hot with either any kind of pulao or nice warm pooris.