• Bengal gram split (chana dal) ¾ cup
• Carrots 3-4 medium sized
• Onions 2 medium sized
• Ginger 1 inch piece
• Garlic 4-5 cloves
• Tomatoes 2 medium sized
• Fresh coriander leaves ¼ medium bunch
• Oil 1 ½ tsps
• Bay leaf 1
• Cumin seeds 1tsp
• Red chilli powder 1 tsp
• Coriander powder 1 ½ tsps
• Turmeric powder ½ tsp
• Salt to taste

Pick, wash and soak chana dal for one to two hours in two cups of water.
Peel, wash and cut carrots into centimeter sized cubes. Peel, wash and chop onions, ginger and garlic separately. Wash tomatoes and chop finely. Clean, wash and finely chop coriander leaves.
Heat oil in a non-stick pan, add bay leaf, cumin seeds and cook briefly. Add onions and cook over medium heat till onions turn translucent. Add ginger and garlic and stir-fry for half a minute.
Reduce heat and add red chilli powder, coriander powder, turmeric powder and stir to mix well. Add tomatoes and continue to cook for three to four minutes, stirring occasionally.
Drain and add soaked chana dal and carrot cubes and mix well. Add one cup of water and salt to taste.
Cook on high heat till water begins to boil, lower heat, cover and simmer till dal is well cooked and masala is almost dry. Adjust salt. Garnish with chopped coriander leaves and serve hot.