Ingredients:

1. 1 cup Chana Dal (Bengal gram)
2. 2-1/2 cups Water
3. 1/4 tsp Turmeric Powder ( for pressure cooking)
4. 1/2 Onion (finely chopped)
5. 2 Tomatoes (chopped)
6. 3-4 Garlic Cloves 
7. 2 Green Chilis (chopped)
8. 2 tsp Red Chili Powder 
9. 1/4 tsp Turmeric Powder 
10. 1 tsp Coriander Powder 
11. 1/2 tsp Garam Masala Powder
12. 1/2 tsp Dry Mango Powder
13. 2-3 tbsp Oil / Ghee
14. A pinch of Asafetida 
15. Salt to taste 

Method: 

• Rinse Chana dal in water and soak for 30 minutes in hot water.
• Then drain the water and add the Chana dal in the pressure cooker.
• Add turmeric powder and water to it and pressure cook until 5-6 whistles on high flame.
• Once the pressure comes to room temperature, check the dal if it's cooked well and set aside. (If it is not cooked add 1/2 cup water and pressure cook for 2-3 whistle more)
• 
  
• Heat oil or ghee in a pan and add garlic, asafetida to it.
• Fry until the garlic turns light brown color.
• Now add onions and fry until they become golden brown in color.
• Add chopped tomatoes, ginger and green chilies.
• Stir well and add red chili powder, turmeric powder, Garam masala powder, dry mango powder and coriander powder.
• Stir and sauté until the tomatoes are softened and the oil starts to leave the sides of the pan.

• Now add the cooked chana dal and add 1/4 cup water.
• Stir well and add some salt to it.
• Cover and cook for 5-6 minutes.
• Once done add chopped coriander leaves.
• Mix well and serve with rice and roti.