Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Teaspoon | Salt | to taste |
| 1-2 | Teaspoon | Sugar | to taste - optional |
| 1 | Teaspoon | Dhania Jeera Powder | |
| 1/2 | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Chilly Powder, Red | Or to taste |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Teacup | Dhal, Chana (Kabuli chana) | To be soaked for an hour |
| 2 | Tablespoon | Cooking Oil | |
| 1 | Tablespoon | Ginger Garlic Paste | |
| 2 | Medium | Tomatoes | |
| 2-3 | Bundles | Onion Leeks | Spring Onions |
Method
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 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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