Soak split chickpeas for a few hours (around 3). Then boil in a little salt until slightly softened. Drain and leave to side.

Chop 2 onions and add to a pot with 4tbsp of oil and 1tbsp salt.

Add dalchini and cardimond powder, 1/2 tsp panch phoron and cook medium heat. Lid closed.

When onions are softened and meat is cooked mostly through, add 2 tbsp on mixed curry powder, garlic and ginger. Let cook.

Add the chickpeas to the pot. Check for salt and add if necessary. Mix and close lid. Let cook.

Add boiling water - enough to just about cover the lentils

Let boil for about 6-8 minutes.

Enjoy!!!!