- Jul 4, 2007
- Canned chickpeas (2 cans)
- 1 cup red lentils
- 1 tsp turmeric
- tomato paste (around 1.5 tsp)
- 1 tbsp mixed masala
- 1 tbsp chilli powder
- 1 tbsp ginger garlic paste
- 1 onion
- 2 tomatoes grated
- 2 bayleaves
- 1 tsp mustard seeds
- 2 pieces cinnamon
Fry whole spices (last three) in some oil/butter, then soften onions. Add in your ground spices and ginger garlic. Sauté until fragrant.
Add in your drained chickpeas and washed lentils. Combine with about 1.5 cups water.
Top with the tomatoes.
6 Minutes High Press, Quick Release.
Mine was a bit watery, so I kept it on medium sauté to thicken bit.
Garnish with dhania, lemon and a drizzle of cream (for presentation)
Mine was served with store bought garlic butter naan.