Wash 1 cup chana dal and soak for 30 minutes. Boil in a saucepan with enough water and salt till cooked through but not overcooked. Avoid using a cooker.

Heat oil in a saucepan and add cumin seeds. When the color changes slightly, add finely chopped garlic. After a few seconds add the chopped onion with green chilies and fry till light golden.

Now add chopped tomatoes, red chili powder, coriander powder, turmeric powder, cumin powder, garam masala powder, and salt.

Fry the masala on low flame for 5 to 7 minutes. Add few drops of water in case it sticks to the pan. Once the raw smell disappears and oil starts to separate add kasoori methi and boiled chana dal along with its water (1 cup).

Cover and cook on low flame.

Finally, add chopped coriander leaves, ghee, and sliced ginger (optional).

To be served hot with roti or naan.