Chana Dal (Bengal Gram Dal)

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Onion: ¾ cup (100 grams) onions ((1 medium onion fine chopped))
Ginger: ½ tablespoon ginger (minced/grated (6 grams from ¾ inch root))
Garlic: 1 tablespoon garlic (minced/ grated (11 grams from 4 to 5 medium cloves))
Tomatoes: 1 cup (150 grams) tomatoes ( (2 medium chopped finely))
Bay Leaves: 1 Indian bay leaf ( (optional))
Sea Salt: 1 teaspoon sea salt ( (adjust to taste))
Kashmiri Red Chilli Powder: ½ teaspoon Kashmiri red chili powder ( (adjust to taste))
Garam Masala: ½ teaspoon garam masala ( (adjust to taste))
Coriander Leaves: 3 tablespoons coriander leaves ( (cilantro chopped finely))
Garlic: 2 garlic cloves (chopped (4 grams))
Asafoetida: ¼ teaspoon asafoetida ( (hing, optional))
Chili Powder: ¼ teaspoon red chili powder ((optional, only if required))

If you want you may halve the recipe for fewer servings.

Full ingredient reference

1 cup (205 grams) chana dal ((Bengal gram))
3 cups (710 ml) water (to pressure cook (more if using pot))
½ teaspoon turmeric
2 tablespoons (30 ml) ghee or oil
¾ cup (100 grams) onions ((1 medium onion fine chopped))
½ tablespoon ginger (minced/grated (6 grams from ¾ inch root))
1 tablespoon garlic (minced/ grated (11 grams from 4 to 5 medium cloves))
1 cup (150 grams) tomatoes ( (2 medium chopped finely))
1 Indian bay leaf ( (optional))
2 inch cinnamon piece ((Ceylon/cassia, read notes))
1 black cardamom ((omit if you don’t like))
3 green cardamoms ( (or use ¼ tsp ground))
1 teaspoon sea salt ( (adjust to taste))
½ teaspoon Kashmiri red chili powder ( (adjust to taste))
½ teaspoon garam masala ( (adjust to taste))
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon dried fenugreek leaves ( (kasuri methi))
½ teaspoon amchur ((mango powder or sub with chaat masala or 2 tbsps lemon juice while serving))
3 tablespoons coriander leaves ( (cilantro chopped finely))
1½ to 2 tablespoon ghee or oil ((30 ml))
½ teaspoon cumin seeds
2 green chilies (deseed & slit or dried red chilies (or both, omit if making for kids))
2 garlic cloves (chopped (4 grams))
½ inch ginger (juliennes (4 grams))
¼ teaspoon asafoetida ( (hing, optional))
¼ teaspoon red chili powder ((optional, only if required))

References

Full ingredient reference

1 cup (205 grams) chana dal ((Bengal gram))
3 cups (710 ml) water (to pressure cook (more if using pot))
½ teaspoon turmeric
2 tablespoons (30 ml) ghee or oil
¾ cup (100 grams) onions ((1 medium onion fine chopped))
½ tablespoon ginger (minced/grated (6 grams from ¾ inch root))
1 tablespoon garlic (minced/ grated (11 grams from 4 to 5 medium cloves))
1 cup (150 grams) tomatoes ( (2 medium chopped finely))
1 Indian bay leaf ( (optional))
2 inch cinnamon piece ((Ceylon/cassia, read notes))
1 black cardamom ((omit if you don’t like))
3 green cardamoms ( (or use ¼ tsp ground))
1 teaspoon sea salt ( (adjust to taste))
½ teaspoon Kashmiri red chili powder ( (adjust to taste))
½ teaspoon garam masala ( (adjust to taste))
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon dried fenugreek leaves ( (kasuri methi))
½ teaspoon amchur ((mango powder or sub with chaat masala or 2 tbsps lemon juice while serving))
3 tablespoons coriander leaves ( (cilantro chopped finely))
1½ to 2 tablespoon ghee or oil ((30 ml))
½ teaspoon cumin seeds
2 green chilies (deseed & slit or dried red chilies (or both, omit if making for kids))
2 garlic cloves (chopped (4 grams))
½ inch ginger (juliennes (4 grams))
¼ teaspoon asafoetida ( (hing, optional))
¼ teaspoon red chili powder ((optional, only if required))