Pindi Channa
A very nice, rather spicy dal, great as a side dish for spicy curries, or
as a main course for veggies.
- 200 g chickpeas, cleaned and soaked in water for 2 hours
- 1 bag black tea or 1 teaspoon tea in cheesecloth
- 1 1/2 l water
- 2-3 tbsp oil
- 2 finely chopped onions
- 6 cm ginger, 4 cm grated or chopped and 2 cm in little sticks (like matches)
- 2 cloves garlic, grated or crushed
- 2 green chili peppers, cut in rings
- 3 medium tomatoes, skinned and chopped
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp red chili powder
- 1 tsp salt (to taste)
- 2 tsp chopped cilantro (coriander leaves)
- 1/2 tsp garam masala
- boil the chickpeas in the water with the teabag until soft, when done drain
and keep 250 ml of the tea water aside
- heat the oil in a deep thick-bottomed frying pan, fry the onions on a low
flame until light brown
- add garlic, chopped ginger and chili peppers, leave for a couple of minutes,
stirring regularly
- add tomatoes, coriander, cumin, turmeric and chili powder and fry until oil
seperates, stirring regularly
- add the chickpeas, tea water, salt and half of the cilantro, and leave,
without a lid, to boil softly until the liquid has been absorbed
- sprinkle the garam masala on the top
- serve with the remaining cilantro and the ginger matchsticks