Chickpea Curry (Chana Masala)

• 7-9 C of water

• 3 Tbsp ghee/oil

• ½ Tsp yellow asafetida powder

• 2 Tsp cumin seeds

• 2 Tsp garam masala

• 1 Tbsp chana masala

• 1 Tsp chat masala

• 1 Tbsp coriander powder

• 1 Tsp amchur powder (dry mango powder)

• 1 Tsp turmeric powder

• 1½ -inch ginger piece

• 2 hot green chilies

• 4-5 medium sized tomatoes, peeled and chopped

• 2¼ Tsp salt

• ¼ C chopped fresh coriander leaves

1. Wash the chickpeas and soak them in water for 6 hours. Drain. In a

saucepan, combine the chickpeas and water. Bring to a boil, reduce the heat

and cook covered until the chickpeas are soft but not broken. (Alternately if

you are pressure cooking the beans then use 7 cups of water)

2. Pour the cooked chickpeas through a colander and reserve the cooking

liquid by placing a bowl underneath the colander.

3. In a small bowl, take 1/3 cup of the cooked chickpeas and mash them. Keep

aside.

4. In a saucepan, heat ghee/oil over moderate heat. Add asafetida and cumin

seeds, when they darken a bit, add all the spice powders. Fry the spices on

low heat until they begin to darken. Add the ginger and chilies and sauté for

2 minutes. Add the tomatoes and salt. Reduce the heat to low and cook until

ghee/oil oozes out from the tomato-spice paste. Add both the whole cooked

and mashed chickpeas, and half of the coriander leaves. Pour the reserved

cooking liquid according to the consistency required for the curry. Cook

partially covered over low heat for atleast 1 hour or until thick. Add the

remaining coriander leaves. Serve with chapattis, puris or rice.

4-6