Chana Masala

Ingredients:

Chickpeas

• 1 cup dry chickpeas, soaked overnight
• 1 pinch of soda
• 2 bay leaves
• 1 bag of black tea (or 2 teaspoons of loose tea in a tea bag)
• 1 pod black cardamom
• 1/4 cup ghee or vegetable oil (or a mixture of both)
• 2 medium onions, chopped (about 1 3/4 cups)
• 5 cm ginger root, peeled and grated
• 2 medium cloves garlic, grated or crushed
• 1-4 Thai green chili peppers or serrano peppers, finely chopped
• 3 plum tomatoes, peeled and chopped (or whole peeled canned tomatoes, chopped, 1 cup)
• Chana Masala Spice Mix, recipe below
• Fresh cilantro for serving
• Lime wedges for serving (optional)
• Ginger salad for serving

Spice mix for chana masala

• 1.5 tsp coriander seeds
• 1.5 tsp cumin seeds
• 0.5 tsp black peppercorns
• Cinnamon stick (5 cm)
• 2 black cardamom pods
• 2 tsp pomegranate powder (anardana)
• 1 tsp mango powder (amchur)
• 1 teaspoon black salt, such as Himalayan or Kala Namak
• 1 teaspoon ground red pepper
• 1/4 teaspoon turmeric
• 1/4 tsp. asafoetida

Preparation:

1. Chickpeas:
   
   Drain the chickpeas, then place them in a large Dutch oven with the baking soda, bay leaf, black tea bag, black cardamom, 1 tablespoon salt, and 3 cups water (to pressure cook chickpeas, see Note). Bring to a boil, then reduce heat and simmer, partially covered, until the chickpeas are tender, about 1 hour. If the liquid evaporates too quickly and the chickpeas are not yet tender, add another 1 cup water and continue simmering. Remove the tea bag, bay leaf, and cardamom from the pan. Drain the chickpeas and return them to the pan.
2. Meanwhile, heat ghee and/or vegetable oil in a large skillet or saucepan over medium-high heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally and scraping the bottom of the pan, until the onion is very soft and golden brown, 10-12 minutes.
3. Add the ginger, garlic, and green chili and cook until the raw smell dissipates, about 3 minutes. Add the tomatoes and 1/2 teaspoon salt and cook until they break down and become pureed, about 8 minutes. Add the chana masala spice mix (see recipe below) along with 2 tablespoons water and cook until well combined and the flavors meld, 3 to 5 minutes.
   
   Note
   
   I prefer to use small Thai or Indian green chilies, but serranos or jalapeños will also work. When I say 1-4 chilies, I'm referring to the smaller, spicier ones. If you're using serranos or jalapeños, use 1-2..
4. Add the entire mixture to the chickpeas along with 1 cup of water, stir well, and bring to a boil over medium heat. Simmer until the curry thickens and coats the chickpeas, about 5 minutes. Season with salt to taste. Garnish with fresh cilantro and serve with lime wedges or ginger salad, if using. Yogurt or plain raita can be added for extra flavor.
5. Spice mix for chana masala:
   
   Combine the whole spices (coriander, cumin, black pepper, cinnamon, and cardamom) in a small, heavy-bottomed skillet (preferably cast iron, if available) and toast over medium heat, shaking the pan frequently to ensure even toasting, until the spices begin to darken, 3 to 4 minutes. Reduce the heat to low and add the ground spices (pomegranate powder, mango powder, black salt, red pepper powder, turmeric, and asafoetida) and toast, shaking or stirring constantly, until slightly darkened, about 30 seconds. Be careful not to burn the spices. Immediately transfer the spices to a bowl and let cool. Once the spices have cooled, finely chop them. You can double or triple the recipe and store the spices in a tightly sealed container.
6. Ginger salad:
   
   Peel and slice fresh ginger root into strips. Mix with lime juice and chopped green chili pepper if you prefer it spicier, and season with salt to taste.
   
   To cook chickpeas in a pressure cooker:
   
   Place the dried chickpeas in a pressure cooker, adding baking soda, bay leaf, black tea bag, black cardamom, 1 tablespoon salt, and 3 cups water. Cook on high power for 8-10 minutes, following the pressure cooker manufacturer's instructions. Release the pressure manually (quick release).
   
   Note
   
   Traditionally, this dish is made with a very thick gravy that coats the chickpeas. If desired, you can add a little water to increase the gravy, but the flavor will not be as concentrated as in a thicker dish..