One thing I hate is posting a recipe on allrecipes.com and food.com is that you have no creative freedom. It has to be done their way or no way. So I am rewriting this recipe with a twist.
I soaked 1 cup of chana ki dal which are a type of lentil overnight. I put 1 cooking spoon of olive oil in the pot and added 1 onion. 1 shallot or 3 green onions can be used. I cooked the onion until it turned brown.
I cut one batung (asian pear) with a paring knife and cut around the core. I showed Mr. Riaz that the core was intact. I was even amazing myself. The small pieces of batang (asian pear) I put in a bowl and set it aside. I took 1 small piece of ginger peeled it and crushed it in my mortar and pestle and added 2 cloves of garlic to be ground with the ginger.
I washed and rinsed the chana ki dal (lentils) once more and set them aside too as well. I added 1 pinch each of pink salt, turmeric powder, red chili powder and Garam Masala and stirred. I added 1 chopped roma tomato and cooked it down like it was mush. I added 1 pinch of cilantro, the ginger and garlic I have ground in my mortar and pestle, 3 dashes of maggi or knorr aroma, 2 aloo bukhara ( small tiny plums), stirred and added the batang ( asian pear) chana ki dal ( lentils), stir and add 2 liters or 1/2 gallon of water stir again and cook on low flame for 45 to 50 minutes or until soft.
It is great to eat with naan or chapati.
benazir's blog 