Danyachi Usal

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Recipe

Ingredients

1 cup	chana dal (split chickpeas)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
8-10	curry leaves
2 medium	onions, finely chopped
2 medium	tomatoes, finely chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
1 teaspoon	jaggery
1 teaspoon	salt or to taste
2 tablespoons	fresh coriander, chopped
1 tablespoon	lemon juice

Instructions

1. 1 Rinse the chana dal thoroughly and soak it in water for 2-3 hours.
2. 2 Drain the soaked chana dal and set aside.
3. 3 Heat oil in a pan over medium heat.
4. 4 Add mustard seeds and let them splutter.
5. 5 Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
6. 6 Add the chopped onions and sauté until they turn golden brown.
7. 7 Add the chopped tomatoes and cook until they become soft and mushy.
8. 8 Stir in the turmeric powder, red chili powder, and garam masala. Mix well.
9. 9 Add the soaked chana dal and mix to combine with the spices.
10. 10 Add about 1 cup of water, salt, and jaggery. Stir well.
11. 11 Cover the pan and let it simmer on low heat until the dal is cooked and the water is absorbed, about 20-25 minutes.
12. 12 Stir occasionally and add more water if needed to prevent sticking.
13. 13 Once the dal is cooked, add lemon juice and garnish with fresh coriander.
14. 14 Serve hot with rice or chapati.