2 medium onions (OR 1 large), minced
1 clove garlic, minced
2 tsp grated fresh ginger
1 fresh hot green chili pepper, minced

1/3 cup spice blend:
1 Tbsp ground coriander
2 tsp ground cumin
1 tsp ground cayenne pepper
1 tsp ground turmeric
2 tsp cumin seeds
1 Tbsp amchur powder
2 tsp paprika
1 tsp garam masala

2 cups tomatoes, chopped small OR 1 15-oz can of whole tomatoes with their juices, chopped small
2/3 cup water

4 cups cooked channa dhal (Channa dal roughly doubles in size when cooked; can substitute 4 cups cooked chickpeas or 4 cups boiled split yellow peas)

1/2 tsp salt
1/2 lemon, juiced

Heat large non-stick skillet. Add onion, garlic, ginger and pepper and water saute over medium heat until browned, about 5 minutes.

Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchur, paprika, and garam masala. Cook onion mixture with the spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and the chickpeas.

Simmer uncovered for 10 minutes, then stir in salt and lemon juice.