Measure the desired amount of chana dal and rinse it thoroughly.

Transfer the dal to a bowl and add enough water to cover it entirely.

Soak the chana dal for at least 4-6 hours or overnight for best results.

Drain the soaked dal and rinse it one more time.

In a deep saucepan or a heavy-bottomed pot, add the soaked chana dal.

Add enough water to the pot, ensuring that the dal is submerged.

The water level should be about an inch above the dal.

Place the pot on the stovetop over medium heat.

Bring the water to a boil and then reduce the heat to low.

Cover the pot with a tight-fitting lid to retain the heat.

Allow the dal to simmer gently for about 45 minutes to 1 hour, stirring occasionally.

Check the dal for tenderness. It should be soft and cooked through but still hold its shape.

If needed, continue cooking for a few more minutes until the desired texture is achieved.

In a separate pan, heat a tablespoon of oil or ghee over medium heat.

Once the oil is hot, add cumin seeds and let them splutter.

Add finely chopped onions, ginger-garlic paste, and green chilies, sautéing until the onions turn golden brown.

Next, add chopped tomatoes and cook until they become mushy.

Now, add turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to combine.

Transfer the cooked chana dal into the pan and mix everything together.

Add salt to taste and let the dal simmer for a few minutes to allow the flavors to blend.