Making a chickpea dahl is simple, frugal and delicious. The ingredients will be readily available year round at you grocery store and the entire recipe can be thrown together during a commercial break. I used peas this time instead of potatoes because I like to serve mine with potatoes instead of rice and I wanted to use up the frozen peas we had lurking in the freezer.
1 onion, diced
1 can each of chickpeas and diced tomatoes, drained
3 tablespoons garam masala curry powder
1 tablespoon salt, lemon juice, vegetable oil, tomato paste, chopped garlic and chopped ginger
1 cup of water and frozen peas
Heat the vegetable oil in a medium pot over medium heat. add the diced onion and cook for about four minutes, then add the garlic and ginger. Cook for only about thirty seconds stirring constantly before you add the curry powder, stirring for thirty seconds more before adding all the other ingredients. Now you’ll stir occasionally for ten to fifteen minutes before serving with whatever you’d enjoy most.