- 2 cups split dried chickpeas (chana dal) or yellow lentils
- 1 large onion, diced
- 5-6 cloves of garlic, minced
- 2 inches of ginger, minced (or 1 tsp ginger powder)
- 1 14.5 oz can fire roasted crushed tomatoes
- 2 tsp turmeric
- 1 small cinnamon stick
- 3 cardamom pods
- 6 whole cloves
- 2 bay leaves
- 3 tsp cumin seeds
- 2 tsp mustard seeds
- Cayenne pepper to taste
- Salt and fresh ground pepper to taste
- 7-8 cups of water
*powdered spices can be used in place of whole ones if you prefer.
*Place whole spices in a piece of cheesecloth & tie closed with string. Remove before serving.
Combine ingredients, mix well and cover. Set the slow cooker to low. Cook approximately 4- 5 hours. Season to taste with salt, pepper and additional spices if desired.
You can also cook this on the stove, but you may need more water. Combine ingredients, and bring to a boil. reduce heat to low and cook for approximately 90 minutes or until chickpeas/lentils are soft. Stir often and check the water level so it does not burn to the bottom of the pot.
You can serve this as a side dish, or even as a main meal with rice.
Eat Healthy and Thrive