Ingredients
1 cup chana dal (split bengal grams)
1/4 tsp turmeric powder
salt to taste
3 cups water
4 cloves garlic,chopped
1" fresh ginger shoot, chopped
1 serrano chili, chopped (remove seeds to adjust heat)
1/4 cup cilantro, chopped
1/4 tsp roasted cumin seeds
1/2 tsp garam masala
1 tbsp fresh lime juice
1/4 cup olive oil + more to drizzle
Method
Soak the chana dal in water for atleast 6 hours or overnight.
Pressure cook the dal along with turmeric powder & salt in the soaking liquid on high for 2 whistles.
Alternatively you can cook the dal in a pot with lid (for about 40-45 minutes) till tender.
Transfer the cooked & cooled dal to the food processor along with garlic, ginger, cilantro chili & lime juice.
Pulse 10-12 times slowly adding oil until smooth.
You can further adjust the consistency using the reserved cooking liquid. Check the salt & adjust if required.
Drain & reserve the liquid (this liquid can be used as stock or to knead savory doughs).Let the dal cool to room temperature.
Transfer to the serving bowl, drizzle some olive oil, garnish with chopped cilantro & serve along with bajri crackers.(recipe above)
Store refrigerated in air tight container for 4-5 days.
Note : This recipe has a strong garlic flavor. You can reduce or omit garlic quantity as per your liking.
