Boil 250 grams of chana dal (split chickpeas, presoaked in water for 2 hours) along with ½ tsp of turmeric powder, 1 tsp of salt, and a cup of water in a pressure cooker. Check doneness when cool. Keep it aside.

Fry 2 pieces of bay leaves, 4 pieces of cloves, 1 piece of cinnamon stick (2 inches in size), ½ tsp of black peppercorns, and 1 tsp of cumin seeds in 2 tbsp of cooking oil. Then, add and fry 1 tbsp each of finely chopped ginger and garlic along with 4 pieces green chilies, followed by 2 pieces of medium-sized onions, all finely chopped. Fry until onions become soft and changes color.

Add one medium-sized, finely chopped tomato, ¼ tsp of turmeric powder, ½ tsp of Kashmiri red chili powder, 1 tsp of coriander seeds powder and cook over a medium flame for 3 to 4 minutes until the oil separates. Then add the boiled chana dal with the water.

Add 1 tsp of cumin seeds (roasted), ½ tsp of garam masala powder, ½ tsp of salt and a few finely chopped coriander leaves. Mix them, cover and cook for 7 to 8 minutes. Check doneness.

Heat a mixture of 2 tbsp of ghee (clarified butter) and 1 tbsp of cooking oil in a tadka pan. Add ½ tsp of cumin seeds, ¼ tsp of asafetida (hing), and 2 pieces of whole dry red chilies. Fry for 30 seconds. Switch off the flame and mix ½ tsp of Kashmiri red chili powder.

Pour the tadka to the chana dal immediately. Mix it with a few finely chopped coriander leaves. Transfer it to a serving bowl.

Your tasty and spicy homemade chana dal masala is ready. Garnish it with a few finely chopped coriander leaves and serve hot.