Chickpeas with spicy sweet sauce

My fasination with 660 Curries by Raghavan Iyer continues. He has a wonderful section on legumes. The combinations he uses are mind-boggling. Take this recipe. He uses two types of chick peas with urad dhal and rajma. Here is how I made this.

Ingredients:
- 1/4 cup dried black chickpeas
- 1/4 cup dried chikpeas/garbanzo beans
- 1/4 cup kidney beans
- 1/4 cup black urad - I used split urad
- 2 tbs sugar
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1/2 tsp hing powder
- 2-3 dried red chilies
- 2-3 green chilies slit into half
- 2 medium tomatoes chopped
- sugar to taste
- cilantro for garnish

Seasoning
- 1 tsp oil/ 1 tsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds

Method:
1. Soak all the dhal overnight and cook till they become soft. If you are lazy like me then just add the dhals in your croak pot/slow cooker. Add water till they are completely immersed. Set your cooker at high. Keep an eye on it and add water as required. They should be done in 4-6 hours
2. Heat a heavy bottom vessel. Add the oil, mustard seeds and cumin seeds. Let these crackle. Now add salt, sugar, red chilies, cumin coriander, turmeric and hing powder.
3. Once you smell the aroma add the tomatoes and the green chilies. Cook until the tomato has softened. Add this tomato mixture to the cooked dhal. Cook this for another 12 - 20 minutes. If you are using slow cooker then set this to a low heat and you can cook till you serve.

Sprinkle some cilantro and serve hot with rice or roti

I am sending this one to Bookemarked recipe - hosted by Priya