Chana Daal (Chickpea Curry)

You can eat this with rice or roti/naan.

You will need:

1 Tin of Chickpeas

2 Tomatos (from a tin of peeled plum tomatos)

1 dessert spoon of Yogurt

1 spoon Garlic & Ginger paste

3/4 tsp Chilli Powder

1/2 tsp Salt

1 tsp Corriander Powder

1/4 tsp Tumaric

pinch of Gram Masala or Cumin Powder (optional)

Fresh Corriander to garnish

Method:

Chop onions quite small, fry in oil till light brown. Add a little bit of water and when onions are soft try to mash them with your wooden spoon. Then roughly cut tomatos and put in pan with onions, and a little water or juice from tomatos tin. Cover and simmer, check it after 5min and if needed add a little more water. When tomatos are reduced add salt, chilli powder and ground corriander powder.

Fry for 5min more and then add the garlic, ginger, tumaric and gram masala, cook for awhile and then add the chick peas and half cup water.

Leave to cook, and when oil is seprate from tomato then add yogurt, stir and cook for 5 more min. Add water for desired consistansy. Then place the chopped fresh corriander on top and leave covered until time to serve.