Ingredients

• 200g/7oz dried chickpeas
• soaked in water overnight
• 100g/3½oz chana dal
• soaked in water overnight
• 2 tbsp sunflower oil
• 2 onions
• roughly chopped
• 3cm/1¼in fresh root ginger
• finely grated
• 1½ tsp cumin seeds
• 1 cinnamon stick
• 2 black cardamoms
• lightly crushed
• 2–3 cloves
• 1 small green chilli
• finely chopped
• 1 tsp salt
• 1½ tbsp anardana powder (crushed pomegranate)
• or 1 tbsp pomegranate molasses
• 1 tsp garam masala
• 50g/1¾oz pomegranate seeds
• to garnish
• handful coriander
• finely chopped
• to garnish

Directions

• Drain the chickpeas and place in a saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes
• or until tender. Drain and set aside.
• Meanwhile
• heat the oil in a heavy bottomed saucepan over a medium heat. When hot
• add the onions and cook for a few minutes until starting to soften. Add the ginger
• spices
• chilli and salt.
• Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil
• then simmer for 35–40 minutes
• or until the dal is tender. Add a little more water if needed.
• Stir in the anardana
• garam masala and chickpeas
• heat through and adjust the seasoning.
• To serve
• pick out the whole spices if you wish and garnish with the coriander and pomegranate seeds.