Homestyle Chickpea Curry from Northern India (Chana Masala)

Ingredients

• 200 grams Dried chickpeas (garbanzo beans)
• 1/2 tsp Turmeric
• 1 tsp Cumin seeds
• 2 clove Garlic
• 1 1/2 cm Ginger
• 1 large Onion
• 1 large Tomato
• 1 tsp Garam masala
• 1 Salt
• 1 Butter
• 1 handful Cilantro
• 2 tbsp Oil
• 1 to 2 tablespoons Lemon juice

Instructions

1. Wash the chickpeas, and soak in plenty of water overnight.
2. Boil for 90 minutes in a pot.
3. If you are using canned chickpeas, skip this step.
4. Add enough fresh water to cover the cooked chickpeas.
5. Mix in the turmeric and cayenne pepper.
6. Microwave for about 10 minutes until the chickpeas are softened.
7. Heat oil in a heavy bottom pan.
8. Add cumin seeds and stir-fry until they're no longer making a crackling sound.
9. Add chopped garlic and ginger and stir-fry.
10. When the ginger and garlic are well cooked, add the onion and stir fry until translucent or brown.
11. When the onions are translucent or browned, add canned tomatoes and continue stir-frying.
12. Keep stir frying until it forms a paste like the photo.
13. This is the key to making a delicious dal.
14. Add cooked and microwaved chickpeas, water and all.
15. Add the garam masala here too.
16. Add enough water to the pan to cover all the ingredients.
17. If the water level gets too low as you simmer, top up with more.
18. Taste, and add salt.
19. Simmer for about 15 minutes over low-medium heat without a lid.
20. Add butter and cilantro, and it's done.
21. In northern India, we usually eat this curry with a bread called chapati instead of rice.
22. Squeeze on a spritz of lemon juice and enjoy!