A traditional dish of Pakistan and India consisting of dried split chickpeas, onions, tomatoes, chiles, garlic, ginger, and robust spices served over rice.
In the slow cooker combine the chickpeas with the water, turmeric, cumin, coriander, chili powder and the 1 TBSP of salt. Set on LOW and cook for 8 hours.
Place a skillet over medium heat and heat the oil and saute the onions, tomatoes, serrano, garlic, and ginger until softened, about 5 minutes, stir often.
Add the sauteed vegetables to the slow cooker and stir in the lemon juice and salt.
Serve the chana daal over rice. Garnish with cilantro and serve with naan bread.
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