Chickpeas and Potatoes, flavoured with singed spices

My daughter is in a Orchestra and every friday evening from 8 to 9 they have rehersals in a auditorum in one of the schools here. She was on the way there with hubby and she was telling all the gossip of the day from the school and she didn't notice a small hole on the road and she fell down and Sprained her ankle, still she did the rehersal, came home with pain and I gave her a painkiller and saturday morning took her to our GP and ofcourse had to go for X ray and now she is waling with crutches, well it is only for a week then she can remove the bandage.

And at the moment we call her SKIPNDER as she is skipping like the Kangaroo skippy ;-)

Saturday it was Annual day of the Music Academy, were she learns violin and she had to perfomr 2 pieces and poor thing was hopping in the stage with her crutches.
With her black drees and to her horror she had to wear those easy summer shoes, and she was moaning about wearing a slipper for easy walking with a frock.

Now before wite the recipe I have to tell you some Good News.
There was this giveaway in Daily Muisings and guess who won, well I won this beautiful Rachel Ray Cast Iron pot.
When I got the mail saying I won, and hubby who was working in the next room got a shock hearing me SCREAM :-)

Now to the recipe, one of the legume i make here at home is channa dal, even more that dal.
For me if I want to have a Indian vegetarin food for lunch, then it is channa and roties.
This is a recipe from the book 660 curries, I just love this book. There is so many delicous recipes in it, that I am sure I will be using this book for years and years.

Ingridients.
1 potato peeled, cut into 1/2 inch cubes.
3 cups cookes chickpea
2 tbsp of mango powder or fresh lime juice
1 tbsp dried pomegranate seeds ground
2 tsp cumin - corriander powder blend.

1 tsp chillies

1 tbsp garam masala powder
1 tsp salt

6 tbsp oil
1 cup finley chopped red onions
1 large tomato chopped
2 to 4 fresh green chillies cut in half length
1/4 cup finley choped fresh corriander leaves.

Pour 3 cups of water into a medium size pan and add the potato, chickpeas, mango powder, pomegranate, cummin-corriander blend, chillie powder, garam masala and salt.
Bring to boil over medium heat and contnue to simmer vigoursly uncovered, stirring occasionallyn untill the potato is fork tender and the sauc has thickend,15 minutes.

While the potato chickpea mixture is cooking, heat 2 absp of the oil in a pan. Add the onion and stir fry untill it is light brown around the edges, 5 to 6 minutes.
Stir in the tomato and contine to simmer uncovered, stirring occasionally, untill it softens, but is still firm cooking. 2 to 4 minutes.

When the potato chickpea mixture is thickend, stir in the onion tomato mixture.

Heat the remaining 4 absp of oil in a small skillet over medium high heat untill italmost starts to smoke.
Carefully pour this hot oil into the potao chickpea mixture, singering the spices and stir well.

Sprinkle with the chilies and cilantro over the curry and serve.