Dal

INGREDIENTS

• 1½ cups chickpeas
• 1 tsp turmeric
• ½ tsp cumin
• 1 tsp coriander
• ½ tsp cayenne pepper
• 3 tbsp margarine
• 1 tsp cumin seeds
• 1 onion
• 1 clove of garlic
• 1 tbsp ginger
• 2 tbsp cilantro
• ½ tsp salt

TOOLS

• 1 knife
• 1 colander
• 1 pot
• 1 grater
• 1 pan
• 1 serving bowl
• 2 lids
• 1 wooden spoon

Chop cilantro.

Rinse chickpeas in a colander.

In the same colander, drain the chickpeas.

Put the drained chickpeas in a pot and add 5 cups of water. Cook for 5 minutes until boiling, then add turmeric, cumin, coriander, and cayenne pepper. Cover it with a lid and let it simmer on low heat for 60 minutes to get cooked chickpeas.

Drain cooked chickpeas in a colander.

Peel and chop an onion. Then, peel and mince garlic.

Shred ginger with a grater.

Heat margarine in a pan. Stir in onions, garlic, cumin seeds, and ginger with a wooden spoon. Cook for 4 minutes before adding drained chickpeas. Stir once more, cover with a lid and cook on low heat for 30 minutes. Remove the lid from the pan to get dal.

Transfer dal to a serving bowl. Sprinkle with cilantro and season with salt.

It’s ready to be served !