Chaana Masala

This is one of my favorite dishes whenever I go out for an Indian lunch buffet. I love the way the tomatoes complement the chickpeas; it's a perfect dish to serve over basmati rice or with some warm naan to wrap around it. The list of ingredients is long, but as I was watching Bhumi prepare this dish, it looks like you don't really need to know any super fancy cooking technique to prepare it. Just keep an eye on it, stir things around, and add things as stated in the recipe. :) Bhumi's recipe below:

Ingredients:

Kabuli Channas/Garbanzo Beans – 2 cup
Water – 8 cups
Black Cardamom – 1
Bay Leaf – 1
Cinnamon Stick 1″ pc
Salt – to taste
Oil – 1.5 tbsp
Hing/Asafoetida – 1/8 tsp
Crushed Tomatoes – 14.5 oz can/400 gms
Channa/Chole Masala – 1 tbsp
Anardana – 1/2 tsp
Red Chili Powder – 1/2 tsp
Chaat Masala – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Onions & Lemon/Lime – for garnishing

Instructions:

1. Soak the Chick Peas overnight (this could potentially be done away with canned garbanzo beans but I’ve never tried this).
2. Transfer the Chick Peas and the water it has been soaking in into a Pressure Cooker.
3. Add in Cinnamon Stick, Bay Leaf, Black Cardamom & Salt and cook Chick Peas in the Pressure Cooker.
4. Seperate the water and the Channas, do not discard the water.
5. In a pan, heat Oil on medium heat. Once hot, add in the Asafoetida and right after that add in the Crushed Tomatoes. Cook till the Tomatoes seperate from the Oil.
6. Add in the Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder & Anardana Powder. Mix well.
7. Add in the Chick Peas and mix again.
8. Add in the Water that had been set aside, little at a time.
9. Mix occasionally and cover and allow the Chick Peas to cook.
10. Repeat the process till the water is all consumed and the consistency of the gravy looks good.
11. Garnish with Onions and Lemon/Lime.
12. Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.