Pressure cook the dal with 2 cups water till your cooker screams at you 5 times. The dal should be soft and very easy to mash. If you don’t have a pressure cooker, soak the dal in hot water for an hour, and then cook in a pot on a stovetop for 1 hour, constantly stirring with a wooden spoon. Takes a while, but this right here, is the business case for investing in a pressure cooker.
Heat 1 tbsp oil and 2 tbsp of butter in a pan. Add smashed garlic and cook till the garlic turns golden brown. Add 4 slit green chilies, and 1 tbsp ginger and garlic paste.
Cook for 30 seconds and add one large chopped onion. Cook till the onions are translucent
Throw in two chopped tomatoes, and cook till the tomatoes completely break down
Add 1 tsp each of turmeric, cumin, red chilli and garam masala powder, and 2 tsp of coriander powder. Mix well and cook for 2 min.
Tip in the cooked Chana Dal, add salt and stir well. Adjust consistency with some water and bring the pot to a boil.
Simmer for 5 min. While that’s happening, dry roast 1 tbsp kasuri methi in another pan till it turns slightly crisp. Should take a couple of minutes tops.
Powder the methi using your hands and mix it into the dal.
Add the juice of one lime and stir
Add a dollop of butter and serve hot with rice, or chapatis.