First, soak the chana dal in water for 30 minutes. Rinse well, then add it to a pressure cooker with 2 cups water (about 480 ml), turmeric, salt, and garlic cloves. Cook for 2-3 whistles. Meanwhile, heat 2 tablespoons ghee in a skillet and roast the makhana (fox nuts) until crisp. Remove and set aside.

In the same skillet, add the remaining 3 tablespoons ghee. Add cumin seeds, bay leaves, dried red chili, and green chilies. Let them sizzle. Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and sauté for 1 minute.

Add the chopped tomato, spices, and a little salt. Sauté well, then add the cooked dal to the skillet. Mix and cook until it comes to a boil, then turn off the heat.

Finally, add the roasted makhana and mix well. Your Chana Dal with Roasted Makhana is ready to serve.