Ingredients
Scale
- 1 cup black gram lentils (Mah Chana)
- 1 medium onion, finely chopped
- 2 ripe tomatoes, diced
- 1 tablespoon ginger-garlic paste
- 1–2 green chilies, chopped (to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- 4 cups water
- 2 tablespoons ghee or oil
- Fresh cilantro leaves for garnish
Instructions
- Soak the black gram lentils in water for about 4 hours.
- In a large pot over medium heat, heat ghee or oil. Sauté the chopped onion until golden brown.
- Stir in ginger-garlic paste and green chilies; cook until fragrant.
- Add diced tomatoes along with cumin seeds, turmeric powder, and coriander powder; cook until tomatoes soften.
- Drain the soaked lentils and add them to the pot with water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
- Season with salt to taste and garnish with fresh cilantro before serving hot.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg