Channa Dal (Curried Chickpeas) - cooking recipe

Ingredients

1 1/2 cups chickpeas, washed and drained
5 cups water
1 teaspoon turmeric, ground
1/2 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon cayenne pepper (optional)
3 tablespoons margarine
1 teaspoon cumin seed
1 medium onion, chopped
1 garlic clove, chopped
1 tablespoon fresh ginger, grated
2 tablespoons cilantro, fresh leaves chopped
salt, to taste

Preparation

Put chickpeas in a bowl. Add enough cold water to cover and soak overnight.
To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
In a large saucepan, melt margarine over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy. Mix well.
Place chickpeas in a serving dish and sprinkle with cilantro leaves.