Dave's Recipes

• ¹⁄₂ cup (104 g) vegetable oil
• 1 Tbsp, 1 tsp cumin seeds

• ¹⁄₂ cup (104 g) vegetable oil
• 1 Tbsp, 1 tsp cumin seeds

Heat oil in pan over medium-low heat. Add cumin seeds and cook until they start popping.

• 8 onions, chopped and loosely packed
• 1 tsp (6 g) salt

• 8 onions, chopped and loosely packed
• 1 tsp (6 g) salt

Add chopped onions, then add salt. Cook, stirring occasionally, for up to 30 minutes or until soft and golden.

• 16 (64 g) cloves garlic, crushed
• ¹⁄₄ cup fresh ginger, grated

• 16 (64 g) cloves garlic, crushed
• ¹⁄₄ cup fresh ginger, grated

When onions are translucent add garlic and ginger.

• 2 tsp turmeric
• 1 Tbsp, 1 tsp coriander
• 1 Tbsp, 1 tsp cumin
• 2 tsp garam masala

• 2 tsp turmeric
• 1 Tbsp, 1 tsp coriander
• 1 Tbsp, 1 tsp cumin
• 2 tsp garam masala

Stir in spices and bring out flavours. Add a bit of water if it sticks too much to pot.

• 1 tsp (6 g) salt

• 1 tsp (6 g) salt

Add salt to taste.

• 2 tsp cayenne

• 2 tsp cayenne

Add chili powder or cayenne to taste.

• 56 fl. ozs. diced canned tomatoes

• 56 fl. ozs. diced canned tomatoes

Stir in tomatoes and cook for about 10 minutes.

• 152 fl. ozs. chick peas

• 152 fl. ozs. chick peas

Rinse chick peas under cold water and add.

• 2 cups (473 g) water

• 2 cups (473 g) water

Add water just to cover. Bring to light boil and then simmer for at least 20-30 minutes.

• ³⁄₄ cup (180 g) lemon juice

• ³⁄₄ cup (180 g) lemon juice

Add lemon juice and simmer for a few more minutes.

• 2 cups cilantro

• 2 cups cilantro

Fold in cilantro (saving some for garnish) at last minute and serve.