Recipe: Chana Dal Fry

Rinse the peas with water and soak for 10 minutes.

Then drain the water, transfer to a saucepan, add water and turmeric.

Cook over medium heat until the peas are soft but not pureed.

It takes me 40 minutes to do this.

Heat melted butter in a wok, add shamballa, dry red chili pepper and mix quickly.

Add the cumin and once it bursts, add the chopped garlic and fry until it turns brown.

Next comes the green chili with chopped onion.

Stir and fry the onion for a minute.

Add finely chopped ginger and saute for a minute.

Pour turmeric, chili powder, mix and add chopped tomatoes and salt.

Cook 2 minutes.

Add boiled peas and add water to the desired consistency.

Bring to a boil and simmer for about 3 minutes.

Season with spices to perfect taste, add chopped cilantro and squeeze the juice from a quarter of a lemon.

Place Dal Fry in a soup bowl.

In a small frying pan, heat the ghee with chili powder, mix and add this dressing on top of the finished dal.

Dal served hot with chapati, roti, paratha or rice.