Channa Dhal

INGREDIENTS
1 ½ cups dried chickpeas
2 tbs vegetable oil
1 medium onion, finely chopped
1 tsp grated fresh ginger
3 cloves garlic, crushed
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
½ tsp chilli powder
¼ tsp ground turmeric
1 tsp yellow mustard seeds
400g can tomatoes
2 tbs coconut cream
2 tsp salt

METHOD
Place chickpeas in medium bowl, cover with water, soak overnight, then drain.
Boil or microwave chickpeas, in water, until tender, then drain.
Heat oil in large pan, cook onion, stirring, until browned lightly.
Add ginger, garlic, spices and seeds, cook, stirring, until fragrant.
Add undrained crushed tomoatoes, coconut cream, salt and chickpeas, cook, stirring, about 5 minutes or until mixture is thickened.

SERVINGS
4 to 6

SOURCE
AWW Cooking Class: Indian