Quick and easy chana (chickpea) dal
2 tbsp vegetable oil
2 1/2 tbsp Savvy Pantry Masala seasoning mix
1/2 cup onion finely diced
1 cup finely diced tomato (1lrg or 2 small tomatoes)
1 can of chickpeas (29 oz / 540 ml), drained and rinsed
Add oil and spice mix to a pot and heat for a minute to toast the spices.
Add the onio
n and fry gently for 5 min, stirring frequently.
Add the tomato and cook over medium heat for 5 minutes, stirring frequently.
Add the chickpeas and 1 cup of water and heat to a boil.
Using a potato masher, mash up about 1/3 of the chickpeas (If you don’t have a potato masher, you can also use a hand blender or take 1/3 of the dish, blend it in a blender and return it to the pot.)
Served with freshly chopped cilantro and cooked rice or naan.