Dal chana (daal chana)

Instructions

1. Rinse the split chickpeas in cold water, then cook them in 1 litre of water with the turmeric for 40 minutes over medium heat.
2. Meanwhile, fry the sliced onion in oil until golden, then add the garlic and ginger.
3. Add the grated tomatoes and cook for 5 minutes until you have a thick sauce.
4. Stir this sauce into the cooked lentils; season with salt and pepper.
5. Make the tadka: heat the clarified butter and let the cumin seeds and dried chillies sizzle for a few seconds.
6. Pour the sizzling tadka over the dal and cover immediately to keep the aromas in.
7. Serve hot with basmati rice.