1 can (19 fl. oz.) (540 ml) chickpeas
8oz (225gm) (1 cup) (250 ml) red lentils (must be *red* lentils)
2 tbs. (30 ml) sunflower oil
2 tsp. (10 ml) cummin seeds
2 tsp. (10 ml) garlic puree
6 tbs. (180 ml) onion puree or 1 med. onion, finely chopped
1 tbs. (15ml) curry paste *see ingredients below*
Salt to taste
Soak red lentils in water, for an hour. Strain and rinse well. Add to a saucepan of 3/4 pint (450ml) boiling water. (I put some parve onion soup and seasoning mix into the water, for extra flavour.) Cook the lentils for about 30 minutes, stirring occasionally, until the water is absorbed, and the lentils are now a creamy puree.
In a frying pan, heat up the oil, and fry the cummin seeds for one minute, being careful not to burn the seeds. Add the onion puree, and the garlic puree and cook for one minute each. If using chopped onions, cook until the they are soft, then add garlic puree and cook for one minute more.
When the lentils are cooked, add the chickpeas and the cummin seeds/onion/garlic mixture, to the lentils. When hot, add the curry paste, and mix in well.
I serve this on rice and with a mint/cucumber raita. This dish can also be used as a side dish.
*Curry paste: ground coriander, ground cumin, chili powder, garlic, ginger, turmeric, tomato puree, salt, vegetable oil.
Or, curry powder mixed with chili powder, tomato puree, salt, and vegetable oil.
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