Kala Chola Pakistani-Style - cooking recipe

Ingredients
    1 1/2 cups dry black garbanzo beans (kala channa)
    water to cover
    3 cups water
    2 tomatoes, finely chopped
    1 onion, finely chopped
    1 jalapeno pepper, finely chopped
    3 tablespoons vegetable oil
    1 teaspoon salt
    1/2 teaspoon ground turmeric
    1/2 teaspoon ground red chile pepper
    4 dried red chile peppers (optional)
    water as needed
    2 tablespoons chopped fresh cilantro
    1 tablespoon finely chopped onion
Preparation
    Place garbanzo beans in a large bowl. Pour enough water over the beans to cover by several inches. Soak 8 hours to overnight. Rinse and drain the garbanzo beans thoroughly.
    Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, jalapeno pepper, vegetable oil, salt, turmeric, ground red chile pepper, and dried whole chiles in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until the garbanzo beans are tender, 3 to 4 hours, adding water as needed to keep about 1 inch of liquid at the bottom of the pot.
    Garnish with cilantro and 1 tablespoon finely chopped onion to serve.

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