Rinse and Soak the Channa dal for 15 minutes.
Pressure cook the channa dal with knuckle deep water for three whistles or 10 minutes on a simmer
Meanwhile, clean and get the vegetables ready
Grate the ginger after scraping of the skin.
Slit the chillies
Slice the tomatoes
Peel and slice the onions ( red or purple taste better)
Cool down the pressure cooker and when the pressure subsides, open and mash the contents.
Into a Wok, add the cooking oil followed by the black cumin seeds and red chilli
When the aroma form the black cumin arises add the onions, ginger and chillies
Saute till the onions are translucent and semi caramelised
Now add the tomatoes, salt and turmeric powder. Saute well
Add the cooked, mashed dal and garam masala into the wok and stir well.
If the dal is too thick add half cup water.
Allow this mixture to simmer for 5 minutes
Remove from heat and allow it to rest for 5 minutes.
Stir in the yogurt and coriander leaves.
Do not stir in the yogurt to simmering dal as it tends to curdle
Cover and allow the coriander flavour to infuse.