Ingredients 

• 1cup Chana dal 
• 1 large onion, sliced 
• One inch piece of ginger, crushed 
• 2-3 cloves of garlic, crushed 
• 1 tsp cumin powder 
• 1/2 tsp cayenne pepper 
• 1/2 tsp tumeric powder 
• 1/2 tsp black pepper powder 
• 2 bay leaves 
• 3-4 cloves 
• 2 large cardomoms 
• 1tbsp oil 
• Salt 

For tempering

• 1 small onion chopped finely 
• 2-3 red chillies 
• 1tbsp ghee 

• Wash the the dal and soak for about 15 mins. 
• Heat oil in the pressure cooker. 
• Add the garam masalas (bayleaves, cloves and cardomoms). 
• Once they exude their aroma add the onions. 
• When the onions are translucent add the ginger and garlic. 
• Fry a little more, then add the remaining spices and fry with a little sprinkle of water. 
• Add the dal. 
• Fry a little more then add 3 cups of water. 
• Season with salt. 
• Bring to a boil. 
• Then reduce heat and let it simmer. 
• The dal is ready when it is of a thick consistency and the onion slices are no longer visible. 

For Tempering
• Heat ghee add the onion and red chillies.
• When the onions are red and crisp , pour the mixture over the dal.