Ashy's vegetarian recipes ©2002
I invented this recipe for Sveta who said that the chickpeas in the dishes I cook are usually too crunchy. She didn't like this dish much either, so I guess I won't cook chickpeas on her birthday. I found it quite delicious. See what you think.
Ingredients
1 and a half mugs of cooked chickpeas
1 mug of water or cooking liquid from the chickpeas
1 small onion
2 or 3 cloves of garlic
1 large tomato
A quarter teaspoon each of ground ginger, cumin, turmeric and red chilli
A large pinch of dried methi leaves
Vegetable oil
Salt
Mash the chickpeas roughly until there are no survivors. Mix in the water. Chop the onion and fry it until it is browning then add the crushed garlic cloves. Fry for a minute until you can smell the garlic cooking then add the spices (but not the methi). Stir for a few seconds and add the tomatoes, finely chopped. Cook on a fairly high flame until the tomatoes start to break up and turn to paste. Add the chickpea mix and salt to taste. Cook for another 5 or 10 minutes, adding the methi just before serving. If you don't mind the calories, serve the dhal in a bowl with some butter melted over it and a sprinkling of garam masala.