Masala Channa Dhal/Masala Dhal

This dhal is my hubby's favorite and learned from him after marriage which is very simple and flavorful.He likes to have it with white rice but I like to have it with roti and phulka.
Most of our week days recipe is simple and include dhal in any form such as sambhar,kottu or seasoned dhal.I make this one if there is no veggies and serve it with some pappad and chips.
The dhal tastes delicious if shallots are used and I prefer to make it with shallots,if not you can use the regular onion.Here is the recipe.........  

Ingredients

Ingredient	Quantity
Channa dhal/kadalaparuppu	1/3cup
Shallots/chinna vengayam	10-12nos.
Garlic/poondu	4 cloves
Chilly powder/milagai podi	3/4tsp
Turmeric powder/manjal podi	1/4tsp
Coconut(grated)	3tbs
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	2 sprigs
Salt	to taste
Oil	1tbs

For the tempering

Ingredient	Quantity
Cloves/lavangam	3nos.
Cinnamon/Pattai	1 inch piece
Fennel seeds	1/4tsp
Bay leaf(optional)	1no.

Method

 Pressure cook the channa dhal with enough water for 2-3 whistles,till the dhal becomes soft and mash it slightly.Finely chop the shallots and garlic,keep it aside.

Heat the pan with oil,add the fennel seeds,once it starts sizzles add the cloves and cinnamon.Add in the curry leaves then goes in chopped shallots and garlic,cook it in a medium flame till the onion becomes soft and transparent.Once the onion turns transparent add in the chilly powder and turmeric powder,salt,mix it well.

Add a cup of water let it boil for one boil.Now add the cooked dhal and cook it for 5-6 minutes in a medium flame.

Finally add the grated coconut and mix it well,allow to boil for a minute.Garnish it with coriander leaves.

Dhal is ready.

Serve it hot with rice or roti.

Enjoy.........................................................

• The dhal becomes thick on cooling so adjust the consistency accordingly.
• Do not mash the dhal completely otherwise it changes the taste and consistency.
• If you are using the bay leaf,take it out after cooking.