This is my mum’s traditional masala dholl (chana dal) recipe — soft, mushy gram dal simmered with whole garlic, sliced onions, brinjals, curry leaves, turmeric and masala. The tomatoes are cooked down properly until the oil separates, creating a rich, deeply spiced base. Comfort food at its best, perfect with rice or roti. Do you say dal, Dahl or dholl? 🤍 Ingredients: • 1 cup gram dahl (chana dal), washed • 1 onion, sliced • 3–4 whole garlic cloves • 1 tsp chilli flakes (or 2 whole dried red chillies) • A handful of curry leaves • ½ tsp turmeric powder • 1–2 tsp curry masala • 8 small brinjals, cut lengthwise • 1 tomato, finely chopped • Salt, to taste • 2 tbsp oil • Water, as needed • Fresh coriander, chopped (to finish) Method: Cook the Dahl Pressure cook the gram dahl with enough water until soft and mushy. Set aside. Build the base Heat oil in a pan. Sauté the sliced onions until soft. Add the whole garlic, chilli flakes (or whole chillies), and curry leaves. Ad...