- Chana Masala Powder
- 1 Tbsp mango powder or pomegranate seeds
- 3 Tbsp coriander (seeds)
- 1 Tbsp cumin (seeds)
- 5 green cardamon pods
- 3 black cardamon pods
- 2 tsp black pepper
- 2 cloves
- 1/4 cinnamon stick
- 1/4 tsp cayenne pepper
- 1 tsp black salt (or normal is fine too)
- 1/2 tsp powdered ginger
- 400g dried Chickpeas
- 3 Tbsp oil
- Whole garam masala (2 bay leaves, 6 cardamon pods, 1 cinnamon stick)
- 1/2 tsp cumin (seeds)
- 2 Tbsp garlic (chopped)
- 2 Tbsp ginger (chopped)
- 3–5 green chillies (chopped)
- 4 onions (yellow or red or a combination)
- 5 tomatoes
- 1/2 tsp turmeric powder
- 1 lime
- 3 Tbsp cilantro leaves
- Basmati Rice
- Soak chickpeas overnight. Boil them for 45 minutes, regularly clearing the foam from the top and adding water to cover chickpeas. Let them cool down. Keep the chickpea water.
- Prepare the chana masala powder. Start by roasting the coriander and cumin. Let it cool down. Place all the ingredients into a grinder and grind them. I use a sieve to remove the pieces that did not grind down; if your grinder is better, then only add 2/3 of the resulting powder.
- Heat 3 Tbsp (peanut) oil in a heavy pan. Add whole garam masala and 1/2 tsp cumin seeds. Once your cumin seeds splutter, add chopped onions. Add 1 tsp salt.
- When onions are slightly brown, add turmeric powder, garlic and ginger. When that is slightly cooked, add tomatoes and chillies.
- Once tomatoes are cooked, then add chana masala powder. Cook slowly until thoroughly cooked and somewhat dry.
- Add chickpea water and boil. Add cooked chickpeas and boil until the right consistency is reached. In general, try to minimize the amount of water as it can get a bit too watery and then you have to boil the water away.
- Finish off with lime juice (1/2 of a lime) and cilantro.
- Serve with basmati rice and garnished with a slice of lime.