Channa Dal - Chickpeas, but not the ones in a can; the split ones that look like little yellow lentils.

1 1/2 c. Channa Dal
4 tbsp vegetable oil
1/4 tsp brown mustard seeds
1 chopped onion
1 chopped tomato
2 chopped garlic cloves
1/2 inch peeled and shredded ginger root
1 pinch salt
1 shredded green pepper
1 tbsp curry powder (hot or mild)

Wash dal, cover in water 2 inches deep, boil 20-25 minutes.  Remove from heat, set aside.  In another pan heat vegetable oil on medium.  Add mustard seeds and onion.  Fry until brown (and mustard seeds pop).  Add tomato, fry until soft, then add garlic, ginger, green pepper, curry powder, sugar, and salt.  Pour in channa dal from other pan and mix well.  Simmer 5-7 minutes.  Add water to taste.  Serve hot.

Source: directions on a package.