Chana Dal in progress

Cook 1 1/2 cups chickpeas with a bay leaf

Roast (and grind)

• ½ tablespoon cumin seeds (jeera)
• 1 tablespoon coriander seeds (sabut dhania)
• 2 dry red chilies (sookhi lal mirch) - 3 or 4 chilies would make the dish spicy
• 2 to 3 cloves (lavang)
• 4 to 5 whole black pepper (sabut kali mirch)

At the end add and roast

• ¾ to 1 cup fresh grated coconut

Mix in

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

• 3 tablespoon oil
• 
  
• ½ teaspoon mustard seeds (rai)
• 10 to 12 curry leaves (kadi patta)
• ⅓ cup chopped onion
• ½ cup chopped tomato
• ¼ or ½ teaspoon turmeric powder (haldi)
• ½ inch ginger + 2-3 garlic - crushed or made into a paste in mortar-pestle
• 1 cup stock OR stock+water
• 2 tablespoon chopped coriander leaves for garnishing (dhania patta)
• salt as required