Summary

Ingredients

• 2 cup chickpeas, halved (Chana Dal)
• possibly water for soaking
• 2 tablespoon ghee or oil
• 2 cardamom pods, green
• 1 piece (s) cinnamon bark (approx. 2 - 3 cm)
• 1 teaspoon cumin, whole
• 1 pinch (s) Asant
• 0.5 ½ cup onion (s), red, chopped
• 0.5 teaspoon ½ garlic, grated
• 0.5 teaspoon ½ chilli pepper (s), green, chopped
• 1 cup tomato (s), mashed or canned
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ turmeric
• 1 teaspoon coriander powder
• 1 teaspoon cayenne pepper
• 2 teaspoons ginger, cut into fine strips
• some coriander green, fresh
• some chilli pepper (s), green, cut into thin strips
• some lemon juice, freshly squeezed
• water

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Instructions

1. Wash the chickpeas, cover with water in a bowl and soak for 2-3 hours. This is not strictly necessary, but the chickpeas will cook faster if they are soaked.
2. Heat the oil or ghee in a deep saucepan over medium heat, add the cardamom pods and cinnamon to the hot fat. When it starts to hiss, add cumin and asante. When the cumin crackles and sizzles, add the onions and fry over high heat until the onions are translucent and golden around the edges.
3. Mix the grated garlic with the chilli, salt, coriander, turmeric and cayenne pepper with the tomatoes and add to the pan. Cook over high heat for 2 - 3 minutes, stirring occasionally so that nothing burns. Cook over medium heat for an additional 5 minutes, until most of the liquid has evaporated and the oil settles.
4. Then drain the chickpeas in a colander and add them to the pan. Stir everything well and fry for another 6 - 8 minutes so that the chickpeas absorb the spices well. Always stir well so that nothing burns.
5. Add 3 - 4 cups of water (the amount of water depends on how liquid you want the chickpeas). Continue cooking with the lid on (approx. 30 - 45 min.) Until the chickpeas are soft but not yet disintegrated. You should still have a slight bite.
6. Season to taste with lemon juice and sprinkle with fresh coriander, ginger strips and chilli strips. Serve with white rice or bread (naan, roti, ).