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1
Wash the chickpeas, and soak in plenty of water overnight.
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2
Boil for 90 minutes in a pot.
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3
If you are using canned chickpeas, skip this step.
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4
Add enough fresh water to cover the cooked chickpeas.
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5
Mix in the turmeric and cayenne pepper.
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6
Microwave for about 10 minutes until the chickpeas are softened.
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7
Heat oil in a heavy bottom pan.
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8
Add cumin seeds and stir-fry until they're no longer making a crackling sound.
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9
Add chopped garlic and ginger and stir-fry.
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10
When the ginger and garlic are well cooked, add the onion and stir fry until translucent or brown.
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11
When the onions are translucent or browned, add canned tomatoes and continue stir-frying.
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12
Keep stir frying until it forms a paste like the photo.
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13
This is the key to making a delicious dal.
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14
Add cooked and microwaved chickpeas, water and all.
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15
Add the garam masala here too.
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16
Add enough water to the pan to cover all the ingredients.
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17
If the water level gets too low as you simmer, top up with more.
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18
Taste, and add salt.
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19
Simmer for about 15 minutes over low-medium heat without a lid.
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20
Add butter and cilantro, and it's done.
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21
In northern India, we usually eat this curry with a bread called chapati instead of rice.
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22
Squeeze on a spritz of lemon juice and enjoy!
