PREPARATION

1. In a bowl, add 250 grams chickpeas, 1 litre water and soak for overnight.

2. In a another bowl, add 100 grams split red lentils, 350 milliliters water and soak for 30 minutes.

3. Take a pressure cooker, add the soaked the chickpeas, 350 milliliters water, 1/2 teaspoon salt and cover it with lid.

4. Cook till you hear 5 whistles.

5. Open the lid and remove it from heat.

6. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin and stir well.

7. Add 1 teaspoon garlic paste and stir for 1 - 2 minutes on medium heat.

8. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.

9. Now, add 200 grams tomato, 40 grams tomato puree and mix it well.

10. Saute the tomatoes for 5 - 7 minutes on medium heat or until it turns soft and pulpy.

11. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon turmeric and mix it well.

12. Cook for 3 - 5 minutes on medium heat.

13. Then, add the soaked split red lentils and mix it well.

14. Now, add 350 milliliters water and mix it well.

15. Bring it to a boil.

16. Add 50 milliliters coconut milk and mix it again.

17. Then, add the soaked chickpeas and mix it well.

18. Now, add 80 grams spinach and mix it again.

19. Bring it to a boil.

20. Cover it with lid and cook for about 15 minutes on medium heat.

21. Open the lid and give it a nice stir.

22. Garnish with coriander.

23. Serve hot with Roti.