- 400 g chana dal
- 1 teaspoon turmeric
- Cloves of a whole garlic
- 1 large knob ginger
- 1 chili
- Oil or ghee
- 300 g red onion, chopped
- 2 tablespoons cumin seeds
- 10 whole cloves
- 10 green cardamom
- 2 cinnamon sticks
- 1 tin tomatoes
- 1 tblsp coriander powder
- 1 teaspoon garam masala
- 2 teaspoon kashmiri red chili powder or paprika (this is fo colour rather than heat)
- 2 teaspoon fenugreek seeds, crushed
- Coriander leaves for garnish
- Soak and cook the chana dal according to instructions on the packaging, and add 1 tsp turmeric and 1 tsp salt towards the end of the cooking time.
- Crush garlic, ginger and the chili or blend it in a mini processor.
- Sauté the whole spices – cumin seeds, cloves, green cardamom and cinnamon stick in the oil for a few seconds.
- Add the chopped onion and cook for around 3 to 4 minutes until they are soft and start to change color.
- Add the garlic-ginger-chili and cook for 1 to 2 minutes.
- Add the tinned tomatoes, the rest of the spices and 1 tsp salt. Simmer for at least ten minutes.
- Add the boiled chana dal and simmer again. Add water depending on the texture you prefer.
The life of a Danish pensioner in Berlin
