chana masala.
Ingredients:
250g dried chickpeas.
2 medium red onions, medium dice.
1 tbsp ginger garlic paste.
1 tbsp tomato paste.
2 roma tomatoes, chopped.
1 cinnamon stick.
1 tsp cumin seed.
6-8 curry leaves (kadi patta).
1 black cardamom.
2 bird’s eye chilies, chopped fine.
1 tbsp garam masala.
1 tsp turmeric powder.
1 tsp chili powder.
1/2 tsp asafetida.
1/2 tsp amchur powder. (dried mango)
1/4 tsp black salt.
1 tsp kasuri methi.
1 tbsp butter.
1 tbsp jaggery/honey.
kosher salt.
2-3 tbsp neutral oil.
2 tbsp ghee.
lemon juice.
chopped coriander.
ginger garlic paste.
1:2 ginger:garlic, in paste form.
Equipment:
saucepot.
Yield:
~2L.
Execution:
soak chickpeas.
Soak the dried chickpeas in water, using double the volume, for a duration of 4 hours.
2. cook.
Heat ghee and oil in a saucepot over medium heat, once shimmering, add cumin seeds, cinnamon, black cardamom. Once aromatic add the onions and cook until browned.
Add the chilies, ginger garlic paste and tomato paste.
Once the tomato paste starts to caramelize, add garam masala, turmeric powder, amchur powder, chili powder, black salt and asafetida, cook for an additional 30 seconds.
Add the roma tomatoes and a pinch of salt, cook for 4 -5 minutes or until the tomatoes break down and release their juices.
Add the chickpeas and enough water to cover the chickpeas. Add the curry leaves and bring to boil over high heat. Season the curry with salt at this stage so the chickpeas get seasoned.
Once boiling, reduce heat to low and cover. Allow to simmer for 30-45 minutes or until the chickpeas are fully cooked through.
Add kasuri methi, jaggery and butter, allow to simmer for an additional 5 minutes.
Cut the heat, season to taste with lemon juice and salt, finish with chopped coriander.