Pressure cook the chana dal in 1 cup water for 3-4 whistles. Keep aside. Heat oil and butter in a pan. Add the garlic and brown them lightly.
Then add chopped spring onion & coriander stems. Saute for 2-3 minutes.
Add the salt, pepper powder, stock cube and the tomatoes. Continue to fry for 2 more minutes.
Add 3-4 cups water.
Pressure cook for 2-3 whistles.
When cool, blend it with the boiled chana dal.
Heat through and add lime juice. Garnish with chopped spring onion and fried onions. Serve them hot in individual bowls and relish as a light meal with bread croutons or soup sticks.
