Budget Chana Dal (Split Chickpea Curry)

1 tbsp olive oil

200 g chana dal (split chickpeas) - soaked in water for at least 2 hours

1 onion, chopped

1 tbsp chopped fresh or frozen ginger

2 cloves of garlic, chopped

1 tsp salt

2 tsp garam masala

1 tin tomatoes (400g)

800 ml water

100 ml coconut milk (optional)

Drain the chana dal and rinse with fresh water

Heat the oil in a large shallow dish with a lid

Fry the onion, garlic and ginger until soft

Stir in the garam masala and salt then the tinned tomatoes

Add the chana dal, one tin of water (400ml) bring to a simmer and simmer for 40 minutes

Add the second can of water (400ml) as soon as the chana starts to stick a little or look a little dry

After 40 minutes simmering remove from the heat and place the lid on for a further 10 minutes.

Serve as is or stir in some coconut milk if you prefer a creamier curry.