Kabuli Chana

How to Prepare

1. Heat 4 tablespoons of oil in a large pot over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add 4 finely chopped onions and sauté until golden brown, about 5-7 minutes.
4. Add 4 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add 6 chopped tomatoes and cook until they turn mushy, about 5 minutes.
6. Add 2 tablespoons of chana masala
7. 2 teaspoons of red chili powder
8. 1 teaspoon of turmeric powder, and salt to taste. Mix well.
9. Add the cooked chickpeas along with 4 cups of the reserved cooking water. Stir to combine.
10. Simmer the dal for 15-20 minutes on low heat, stirring occasionally, until the flavors meld together.
11. Garnish with 1 cup of chopped coriander leaves and serve hot with rice or naan.