In a large saucepan add the chana dal and the water then allow the water to come to a boil
Once the water has come to a boil cover and leave to gently simmer on medium heat for 30 minutes until softened
As the chana dal is cooking in another pan heat up the olive oil on medium heat until hot
Add the cumin seeds, crushed chillies, bay leaves then sauté for a few minutes until fragrant
Add the onions and cook for a few minutes until golden brown and soft
Add the turmeric powder, chilli powder, garam masala and salt before cooking the spices for a few more minutes – add 2 tablespoons of water to help release the colours from the spices and prevent any burning
Add the tomatoes and cook for 5 minutes until soft
Once the dal has cooked add the softened dal along with the remaining water then cook for 10 minutes on medium heat
When the desired consistency is reached remove the pan from the heat
In a separate pan add the ghee and allow it to melt
Add the chopped garlic, chilli powder and cumin seeds then sauté for a few minutes until fragrant
Add the tadka to the dal – tadka can also be added upon serving if preferred
Garnish with coriander then enjoy!
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