3 Tbsp. oil 1/4 tsp. mustard seed 1/4 tsp. cumin 1 cup chopped onions 2 cup chopped tomatoes 2 tsp. ground coriander seeds 1 tsp. ground cumin 1/4 tsp. turmeric 1/8 tsp. chili powder 1/8 tsp. ground pepper 1 tsp. salt 1/2 cup liquid 2 cans chick-peas 1 cup liquid 1 Tbsp. lemon juice 1 Tbsp. chopped cilantro
Heat oil, add mustard seeds and cumin. When mustard seeds start popping add onions, and saute until edges start browning. Add tomatoes and cook until tomatoes become soft. Add round coriander, cumin, black and red pepper, 1/2 cup liquid, salt, bring to a boil and cook until tomatoes start breaking apart (5 minutes). Add Chick peas, 1 cup liquid, bring to a boil, cover and simmer for 5 minutes. Use back of a large spoon to mash mixture until half the chick-peas break apart. Add lemon juice and coriander and serve hot. Serves 8.