Kritika Handa
Soak chana dal (split Bengal gram) for 30 minutes to soften it for cooking.
Pressure cook the soaked chana dal with a pinch of turmeric, salt, and water for about 2-3 whistles until tender but not mushy.
Cook basmati rice separately in salted water until fluffy, then drain and set aside.
In a pan, heat oil or ghee and sauté onions, garlic, ginger, tomatoes, cumin seeds, and spices like garam masala, coriander, and red chili powder.
Mix the cooked chana dal with the prepared masala and simmer for 5-10 minutes to let the flavors blend.
In a pot, layer the cooked rice and the chana dal masala, gently folding them together.
Garnish with fresh coriander leaves and serve hot with yogurt, salad, or pickles for a hearty meal.