Dahl by Malar Lina

150g dried chana dhal or chickpeas
500ml water
About 2 pinch of ground turmeric, black pepper and White pepper
1 tbsp Ghee or sunflower oil
1 tbsp mustard seeds
½ tbsp cumin seeds
5 to 10 curry leaves cut into small pcs
1 onion, sliced
Dried Red Chilli 2
5 garlic cloves, crushed
Ginger crushed
1 large tomatoes, chopped
Salt to taste

To serve (optional)
Fresh coriander, chopped

- Drain the soaked split peas, then rinse and place in a large pan. Pour the 500ml of water over, bring to the boil, then reduce the heat and simmer for about 30 minutes, or until the peas are very soft. Add in the ground turmeric, black pepper and White pepper n curry leaves
- Heat the oil in a large pan. Add the spices and fry over a medium heat until the mustard seeds start to pop, add the onion, chillies and garlic & ginger and stir well. Cook for another 3 minutes.
- Once done add into the Dhaal and mix well, and then cooked dhal with the tomatoes and add salt . Bring to a simmer and cook for a further 10 minutes, adding more water if the mixture becomes too thick.
- Once done add in the coriander.
PS - If you want can add in Cabbage, Carrot it will be very tasty.