Anardana chana pomegranate and chickpea curry

Ingredients

• 200g/7oz dried chickpeas, soaked in water overnight
• 100g/3½oz chana dal, soaked in water overnight
• 2 tbsp sunflower oil
• 2 onions, roughly chopped
• 3cm/1¼in fresh root ginger, finely grated
• 1½ tsp cumin seeds
• 1 cinnamon stick
• 2 black cardamoms, lightly crushed
• 2–3 cloves
• 1 small green chilli, finely chopped
• 1 tsp salt
• 1½ tbsp anardana powder (crushed pomegranate), or 1 tbsp pomegranate molasses
• 1 tsp garam masala
• 50g/1¾oz pomegranate seeds, to garnish
• handful coriander, finely chopped, to garnish

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