CHANA DAL

Serves 4 or more as part of a multi-course meal

l 4tbsp rapeseed oil

l 2tbsp garlic and ginger paste (see tip across the bottom of the page)

l 250g (9oz) dried chickpeas, soaked in water overnight and then drained (or use 2 x 400g tins of chickpeas)

l ½tsp bicarbonate of soda

l 1 heaped tbsp cumin seeds

l ½tsp ajwain seeds (from supermarkets)

l ½tsp chilli powder

l 1 onion, finely chopped

l Salt

l Chopped green chillies and coriander

Heat 1tbsp of the oil in a pan over a mediumhigh heat until hot. Stir in the garlic and ginger paste and fry for about 1 minute. Add the chickpeas and bicarbonate of soda and cover with water. Simmer for 1 hour 10 minutes, or until the chickpeas are tender, adding more water when necessary. When the chickpeas are close to fork-tender, cook down the water in the pan to a minimum.

In a frying pan, heat the remaining oil over a medium-high heat and fry the cumin seeds and ajwain seeds for 40 seconds. Add the chilli powder and onion and fry until lightly browned and soft – about 7 minutes. Pour over your finished chickpeas and stir. Season with salt to taste and serve with chopped green chillies and coriander.