|Onions||2 , chopped|
|Garam masala||1 1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground pomegranate seeds||2 Teaspoon|
|Garlic puree||1⁄2 Teaspoon (Pulp)|
|Tomato puree||2 Tablespoon|
|Corn oil||3 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Fresh ginger||1 Inch, shredded (1 Piece)|
|White cumin seeds||1⁄2 Teaspoon|
|Canned chickpeas||15 Ounce, drained (1 Can / 475 Gram)|
|Chopped fresh coriander||1 Tablespoon (For Garnish)|
|Tomatoes||2 , sliced (For Garnish)|
|Green chilies||2 , sliced (For Garnish)|
|Onion||1 Small, sliced to rings (For Garnish)|
Place the onions in a food processor with the garam masala, chilli powder, ground pomegranate seeds, garlic, salt and tomato puree and blend for about 20 seconds.
Heat the oil in a karahi or deep frying pan, add the garlic cloves and shredded ginger and fry for about 10 seconds before adding the cumin seeds.
Fry these for 10 seconds, lower the heat and add the onion mixture to the pan.
Stir-fry for about 3 minutes to cook the spices, then add the chickpeas.
Continue to cook for a further 5-7 minutes.
Transfer the dhaal to a serving dish and garnish with the fresh coriander, green chillies and onion rings.