Chana Dal Masala

Ingredients for 4 servings:

• 2 cup(s) chickpeas, halved (chana dal)
• possibly water for soaking
• 2 tbsp ghee or oil
• 2 cardamom pods, green
• 1 piece(s) cinnamon bark (approx. 2 – 3 cm)
• 1 tsp cumin, whole
• 1 pinch(s) of asafetida
• ½ cup onion(s), red, chopped
• ½ tsp garlic, grated
• ½ tsp chili pepper(s), green, chopped
• 1 cup tomato(s), pureed or pureed from the can
• ½ tsp salt
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp cayenne pepper
• 2 tsp ginger, cut into fine strips
• some coriander leaves, fresh
• some chili pepper(s), green, cut into thin strips
• some lemon juice, freshly squeezed
• n. B. water

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 45 minutes

spicy peeled, halved chickpeas (chana dal)

Wash the chickpeas, cover them with water in a bowl, and soak for 2-3 hours. This isn’t necessary, but the chickpeas cook faster when soaked. Heat the oil or ghee in a deep saucepan over medium heat. Add the cardamom pods and cinnamon to the hot oil. When it starts to sizzle, add the cumin and asafetida. When the cumin crackles and sizzle, add the onions and fry over high heat until the onions are translucent and golden around the edges. Mix the grated garlic with the chili, salt, coriander, turmeric, and cayenne pepper with the tomatoes and add to the pan. Cook over high heat for 2-3 minutes, stirring occasionally to prevent burning. Cook over medium heat for another 5 minutes, until most of the liquid has evaporated and the oil has separated. Drain the chickpeas in a sieve and add them to the pan. Stir everything thoroughly and cook for another 6-8 minutes to allow the chickpeas to absorb the spices. Stir constantly to prevent burning. Add 3-4 cups of water (the amount depends on how liquid you want the chickpeas). Continue cooking with the lid on (approx. 30-45 minutes) until the chickpeas are tender but not mush. They should still have a slight bite. Season with lemon juice and sprinkle with fresh cilantro, ginger strips, and chili strips. Serve with white rice or bread (naan, roti, etc.).