Dal kanda is a very simple and flavourful dry lentil preparation from the Dawoodi Bohra cuisine. The name “Dal Kanda” literally translates to lentils and onions. Unlike regular Indian lentil preparations, dal kanda is a dry preparation. Chana dal is cooked in open pot till it is soft but not mushy. A spicy onion masala is cooked separately and then the cooked dal is added to it.
Drain the soaked dal and add to a deep pot along with some salt and turmeric. Add about 1½ cups water, enough to cover the dal. Cook covered till the dal is soft but not mushy. You need to keep checking the dal in between if more water is required or not.
In another pan or wok, heat ghee. Once the ghee is hot, add asafoetida, cumin seeds, green chilies, garlic, and ginger. Sauté for a minute.
Add the onions, mix and cook for about 5 minutes till the onions start to soften.
Add tomatoes and all the powdered spices. Mix well and cook for another 3-4 minutes.
Add the cooked chana dal to the onion masala mixture.
Squeeze in the lime juice and mix everything well. Crush some dried kasuri methi (dried fenugreek leaves) between your palms and sprinkle on top.