Chana Dal

Ingredients for 4 servings:

• 500 g chickpeas, dried, soaked overnight
• 7 tbsp oil
• 3 medium-sized onions, cut into half rings
• 1 tbsp ginger, chopped
• 1 tbsp cumin, ground.
• 1 tbsp coriander, ground.
• 2 garlic cloves, crushed
• 1 tbsp chili powder
• 2 chili peppers, green, chopped
• 1 bunch coriander greens, chopped
• 250 ml water
• 2 large potatoes, cut into cubes
• 2 tbsp lemon juice
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

a chickpea curry

Pre-cook the chickpeas for about 30 minutes. Heat the oil in a large pot and fry the onions until golden brown. Reduce the heat, add the ginger, all the spices, chili, and coriander to the onions, and continue frying for a few minutes – don’t forget to stir. Then add the potatoes and water and mix well. Add the chickpeas and simmer, stirring occasionally. Add a little more water if it evaporates before the potatoes are cooked. Once everything is cooked, season with lemon juice and salt. You can serve it with chapatis and a raita, and a spicy chutney also goes wonderfully with it. Note: you can also use canned chickpeas; in this case, you should use a large one, so that the amount is around 500g.