An extremely popular Sunday breakfast delicacy in Sindhi homes. Chana dal served with crispy puri. The dal is thick, creamy and spicy.
Wash and soak Bengal gram for 4 hours. Drain and keep aside.
Heat oil in a pan and fry onions, cumin seeds and chillies until onions are light brown in color. Add Bengal gram and turmeric powder.
Add salt and a half cup of water.
Cover and cook on a slow heat until lentil is soft.
Add tomato, coriander, coriander-cumin seed powder and chilli powder and cook for a minute. Sprinkle garam masala on top.
Serve with crispy puri