Melt some butter and / or oil in the cast iron pot and add the onions, ginger, garlic and a pinch of salt. Cook the onions until they are soft but without colour. Add the chopped tomatoes. Add the chickpeas but make sure to reserve the liquid. Add 8 - 10 tsp (or amount to your liking) of the Tikka Spice Powder and stir in. Cook the Dal for between 15 - 30 minutes adding the reserved chickpea liquor as required. Stir now and then during the cooking process. It’s ready when it all comes together in a lovely thick sauce and the chickpeas are as Al dente or soft as you like them. Serve with crusty bread warmed in the BBQ. It’s also delicious served with the Hasselback Potatoes.

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Type	Recipe
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Butter and / or cold pressed rapeseed oil	N/A
2 large finely chopped onions	N/A
120g Ginger puree	N/A
8 – 10 tsp Garlic puree	N/A
2 x 400g tins of chopped tomatoes	N/A
2 x 400g tins of chickpeas	N/A
Tikka Spice Powder	N/A
Salt & Pepper	N/A