1 cup chana dal (dried chick-peas)
1 teaspoon salt
5 cup water; plus
2 tbsp ghee (clairifed butter)
1 teaspoon cumin seed
1 medium chopped onion
1 tablespoon fresh ginger root; scraped, finely chopped
1/2 tsp each of turmeric, ground cumin ground coriander, garam masala
1/4 tsp red chilli powder
2 tbsp freshly chopped coriander leaves
Thoroughly wash the chick-peas under cold and soak overnight for 12 hours uncovered with 5cm water at top. Drain the chick-peas, place them in a heavy saucepan, with salt and 4 cups of the water. Bring to a boil over high heat, then cover the pan, and simmer over a low heat for 1 hour.
In a separate saucepan, heat the ghee over high heat and add the cumin seeds and stir for 30 seconds, then add the onions and ginger. Lower the heat to medium and constantly stir for approx 7/8 minutes, until the onions are soft and golden brown. Do not let onions burn.
Stir in the all the ground spices with 2 tablespoon of water, and fry for 1 minute. Then add the chick-peas their cooking liquid and add 1 cup of water (as necessary). Bring to a boil over high heat and stir constantly, cover the pan and simmer for about 25 minutes on a low heat, or until the chick-peas are tender but still whole. Garnish with chopped coriander leaves and serve with rice.