Soak 160 grams who,e chickpeas overnight.
Boil until soft. Set aside.
Mash 300 grams tomato in a mixer. Set aside.
Heat 5 teaspoons ghee. Saute a medium sized chopoed onion and 1 teaspoon chopped green chili until brown.
Add 1 1/2 teaspoons ginger paste and 1 teaspoon garlic paste. Saute for 2-3 minutes.
Add tomato puree and pinch of tumeric. Saute until cooked through.
Add cooked chickpeas, 2 teaspoons channa masala, salt to taste, and about 200 mL water to get desired consistency. Simmer 5 minutes.
Garnish with cilantro and julienned ginger.
Serve hot with rice.
Boil 200 grams chana dal in 800 mL water until tender. Set aside.
Fry 80 grams chopped onions in 40 grams oil until tender.
Add 100 grams chopped tomatoes and 15 grams chana dal masala. Stir for 4-5 minutes until it becomes paste.
Take 1 part of tge boiled dal and add to paste. Mix well, then add remaining dal.
Check seasonings, then simmer for five minutes.
Serve with rice or roti.