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Preparation Time: 15 minutes. Add 8 hours for soaking if using dried chickpeas.
Cooking Time: 45 minutes. Add 1 hour if using dried chickpeas.
Servings: 4


225g (8oz) dried chickpeas or 400g can cooked
chickpeas in water, drained
1 tablespoon vegetable oil
1 teaspoon cumin seeds
5cm (2 inch) piece cinnamon stick
2 cloves
1 green chilli, whole
1 onion, peeled and chopped
2 cloves garlic, peeled and minced to a paste
4cm (1½ inch) root ginger, peeled and
minced to a paste
1 teaspoon red chilli powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon turmeric powder
1 tablespoon tomato puree
1 can of chopped tomatoes
½ teaspoon salt
Small handful of fresh coriander, chopped


1. If using dried chickpeas – soak in cold water for 8
hours or overnight. When ready to cook, drain well
and place chickpeas in a pan of water. Bring to the boil
and simmer for about 1 hour or until tender.
2. Heat the oil in a pan. When hot add the whole spices –
cumin seeds, cinnamon stick, cloves and green chilli.
Fry for 1 minute or until fragrant.
3. Add the onion, garlic and ginger paste and gently fry
for 8-10 minutes or until soft and browned.
4. Add the ground spices – chilli powder, coriander,
cumin, garam masala and turmeric. Cook for 1 minute.
5. Add the tomato puree, tomatoes, 1 cupful of water
(about 300ml) and salt. Cover and simmer for 20-25
minutes, stirring occasionally. The sauce should be
reduced and thick.
6. Remove the cinnamon stick and cloves. Stir in the
fresh coriander.
7. Serve with chapattis, parathas or pitta breads, also goes
well with samosas.

Tangy Tomato Dhal in a bowl on a wooden background