|
Ingredients
|
Quantity
|
|
Chana daal
|
1 cup
|
|
Water
|
4 cups
|
|
Salt
|
2 tsp
|
|
Ghee
|
4 tbsp
|
|
Potatoes – peeled and chopped
|
2 large
|
|
Cayenne pepper
|
¼ tsp
|
|
Turmeric
|
¼ tsp
|
|
Ripe tomatoes ( or can stewed ) – peeled and
chopped
|
2 large
|
|
Garam masala ( or curry powder)
|
2 tsp
|
|
Cumin powder
|
1 tsp
|
Boil together the chana dal, and water. Simmer slowly for 40
minutes until dal is tender. In a separate frying pan, heat the ghee, cayenne,
cumin, the rest of the salt, garam masala and turmeric. Heat the spices in the
ghee for a few minutes and add the potatoes. Stir until the potatoes are
coated, then add the tomatoes. Cook until boiling.
Pour the potato mixture into the dal mixture.
Cook all together until the potatoes are tender. If too thick, add
more water. Serve with rice or chapattis
