Spicy Chana Dal with Herb-Infused Potatoes

1. Cook the Chana Dal

Place the cleaned and washed chana dal in a pot with 3 cups of water and 0.5 teaspoon salt. Bring the mixture to a boil, then reduce the heat to a simmer, covering the pot with a lid. Let the dal cook for about an hour, until it becomes tender and can be easily mashed with a fork.

2. Prepare the Spice Mixture

While the dal is cooking, heat 4 tablespoons of vegetable oil in a 10-inch skillet over medium heat until it is hot. Add 0.25 teaspoon black mustard seeds, 0.25 teaspoon whole cumin seeds, and 10 fenugreek seeds to the hot oil. Stir them around until the cumin and fenugreek seeds darken and the mustard seeds begin to pop.

3. Add Chilies, Onion, and Ginger

Add 2 fresh green chilies (or 0.125–0.25 teaspoon cayenne pepper) to the skillet and stir for just a second. Then, add the chopped onion and grated ginger to the skillet. Cook for about 4-5 minutes until the onions turn golden brown.

4. Combine Dal and Potatoes

Once the onions are golden brown, carefully add the boiled chana dal to the skillet, followed by the diced potatoes. Sprinkle in the remaining 0.5 teaspoon of salt, 0.125 teaspoon of freshly ground pepper, and pour in the lemon juice (or tamarind paste if you prefer). Stir everything together for about 5 minutes, ensuring that the flavors are evenly combined and the dish is heated through.