Chola and Roti
Chola and roti is a plain, filling pairing of spiced chana dal and flatbread, and it needs no meat to be satisfying. The dal is soaked overnight and pressure cooked, so it stays tender but keeps its shape in the pan. The masala is built on onions fried to gold and tomatoes cooked until the oil separates, then lifted with fresh ginger, green chiles and a heap of coriander.
Instructions
Soak the chana dal in plenty of water overnight.
Drain the soaked chana dal and pressure cook it until tender, then drain it again.
Heat oil in a pan and fry the onions until golden brown. Add the tomatoes and keep frying until the oil separates out and pools at the edges of the masala.
Add the green chiles, ginger, salt and the drained chana dal. Boil for 1 to 2 minutes so the flavors meet.
Stir in the pepper and red chile powder. The source also mentions garam masala at this point, but gives no amount, so add it to your own taste if you use it. Scatter the coriander leaves over the top.
Serve hot with roti or naan.
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