Wash the chana dal thoroughly and soak it in enough water for 1–2 hours. This helps it cook faster and aids digestion.

After soaking, drain the water. In a pressure cooker or deep pan, add soaked dal and 2 cups fresh water. Cook until dal becomes soft (about 2–3 whistles in a pressure cooker or 20–25 min in open pan).

Meanwhile, heat oil in a separate pan on medium flame. Add cumin seeds and a pinch of asafoetida; let cumin splutter for a few seconds.

Add chopped onion and sauté until it turns light golden brown (about 2–3 min). Then add ginger-garlic paste and sauté for another minute.

Add chopped tomato, turmeric powder, coriander powder, red chilli powder and a little salt. Cook until tomato becomes soft and oil starts separating from the masala (approx 3–4 min).

Once dal is cooked, gently mash lightly for a creamier consistency (optional). Then add the cooked dal to the masala. Mix well and bring it to a gentle boil. Adjust water if needed for desired consistency.

Add garam masala, stir and simmer for 2 minutes. Check salt and adjust spices as needed.

Garnish with chopped fresh coriander leaves and serve hot with rice or chapati.