Capsicum Chana Dal

Ingredients

 * 250g channa dal (gram dal)
 * 2 tablespoons cooking oil
 * 1 large red capsicum
 * 1 large tomato
 * 1/2 Onion
 * 1 teaspoon turmeric
 * 1 teaspoon garam masala
 * 1/2 teaspoon chili powder
 * 1/2 teaspoon coriander powder
 * 3/4 teaspoon mustard seeds
 * 2-3 dried red chilies
 * 1 bay leaf
 * 2 cloves
 * 1 cinnamon stick
 * 3-5 curry leaves
 * coriander (optional)
 * parsley (optional)
 * 1/4 teaspoon ginger paste
 * 1/4 teaspoon garlic paste
 * 6 servings Change size or US/metric

Directions

 * 1) Soak chana dal in water for a few hours prior to use.
 * 2) Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves.
 * 3) Add onions and let it heat till they turn translucent.
 * 4) Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils.
 * 5) Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water).
 * 6) As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference).
 * 7) Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently.
 * 8) Garnish with cilantro.
 * 9) Serve with rice or paratha.