1 cup - channa dal
1 - small tomato, finely chopped
1 - small capsicum, finely chopped
1 stalk - curry leaves
1 tbsp - coriander leaves, finely chopped
1/2 tsp - red chilli powder
1/2 tsp - coriander seed (dhania) powder
1/4 tsp - turmeric powder
1/4 tsp - dried mango (amchoor) powder
1/2 tsp - each, mustard & cumin seeds
2 pinches - asafetida powder
1 tbsp - ghee or oil
salt to taste

Wash and soak Channa Dal for 30 minutes.

Heat oil in a saucepan, add seeds, asafetida, allow to splutter.

Add tomato, capsicum, curry leaves, stirfry for a minute.

Add washed, drained dal, stir, add 1/2 cup water.

Bring to a boil, cover, simmer for 5-7 minutes, till dal gets cooked.

Add some more water if required.

Add all masalas, salt, mix well.

Cook till almost all water has evaporated, and dal is cooked to be soft but whole.

Garnish with coriander leaves, serve hot with puris or chappathis.