Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Teacup | Dhal, Chana | To be soaked for an hour |
| 2-3 | Bundles | Onion Leeks-Spring Onions | Spring Onions |
| 2 | Medium | Tomatoes | Chop |
| 2 | Tablespoon | Cooking Oil | For seasoning and frying |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Fry ihn oil |
| 1 | Tablespoon | Ginger Garlic Paste | Fry ihn oil |
| 1 | Teaspoon | Chilly Powder, Red | Or to taste |
| 1/2 | Teaspoon | Turmeric Powder | Fry ihn oil |
| 1 | Teaspoon | Dhania Jeera Powder | Fry ihn oil |
| 1-2 | Teaspoon | Sugar, Table | to taste - optional |
| 1 | Teaspoon | Salt | to taste |
Method
Wash and soak the chana dhal
Wash the spring onions well and separate the bulbs from the leeks. Chop the bulbs into small bits and finely chop the leeks and keep aside. Chop the tomatoes into tiny pieces.
Heat oil add jeera, then the chopped onion bulbs and saute for sometime. Add the chopped tomatoes and stir fry till they change colour. Add the ginger garlic paste and fry. Add the jeera and masala powders and fry.
Add the dhal, and when it starts boiling, lower the flame, and let it simmer. Add sufficient water to cook. When it is almost cooked, add the onion leeks, and salt to taste. Add sugar if desired.
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