CHANNA MASALA

INGREDIENTS

Spice Mix:

1. 1 Tbsp coriander seeds
2. 1 tsp cumin seeds
3. 5 red chili
4. 10 nos black pepper
5. 1/4 tsp fenugreek seeds

Channa Masala:

1. 1/2 cup dry chickpeas–soaked overnight with 3 cloves, 1 black cardamom, 2 dry chilies
2. 1-finely chopped large red onion
3. 1 tbsp+1.5 tsp oil
4. 1 tsp garam masala
5. 1 inch piece ginger
6. 1 tsp cumin seeds
7. 2 Tbsp tamarind-tightly packed soaked in 1.5 cups hot water.
8. Chili powder (extra) – if needed
9. 1/2 tsp + 1/2 tsp turmeric
10. Coriander leaves – a handful-finely chopped
11. Juice from lemon juice and finely chopped onions- garnish

PREPARATION

• In a pressure cooker/stock pot, boil chickpeas (with salt and turmeric-use 1/2 tsp here) until soft in 2 cups water. Drain and store this stock (you can use some in this curry [or] in any other soups)
• After they are done, take 1/4 cup chickpeas out-mash it well[or[chuck them in food processor-this is what adds a creamy texture to your curry. Add it back to your pressure cooker. Place this aside.
• Roast Spice Mix in 1 tsp of oil and then grind in a spice mill
• Get your hands dirty and massage, squeeze the tamarind pulp, take the juices out and keep the pulp aside. You will need this for your second extract. Use 1/2 cup of drained water and add it to the pulp. Massage again and extract more juices. Discard the pulp.
• To a sauce pan, add a tbsp of oil, once hot, add onions and fry until golden brown.
• Add the spice mix fry for a minute until this awesome aroma fills the house :)
• Add tamarind extract, salt, rest of turmeric and let it boil for 12 mins on a medium heat.
• Do a taste check if you need more heat, throw some chili powder in.
• Add it to the stockpot/pressure cooker, cover and let it simmer for 8 mins on medium heat.
• If it is too thick, you can add the drained water and make it watery.
• Remove off heat and add coriander leaves
• Serve with finely chopped raw onions and lemon juice with any rice/flatbreads