Chana dal is one of the most protein rich lentil used in Indian cuisine. It is made by removing the outer skin of the black chana or the kala chana. It is used in various preparations like chana dal masala vada, chana dal fry, chana dal kheer, kootu and even to make besan / gram flour. It can also be used in chutney recipes to add a good texture and even to vegetable stir fry recipes.
Wash and soak chana dal for 4 to 6 hours and rice for 20 minutes. Drain and set aside.
Heat oil in a pot and fry spices until they begin to crackle.
Add onions and fry until lightly done. Add ginger garlic paste and fry until the raw smell is gone.
Add veggies and pudina, saute for 2 minutes.
Add soaked and drained rice and dal. Fry for 2 to 3 minutes.
Add water salt and cook until the rice is done. Towards the end, when the water is almost absorbed, cover and simmer on a low flame. If using pressure cooker, cover and cook on a low heat for 5 minutes.
When the pressure is down, sprinkle lemon juice and coriander leaves.