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The ingredients needed to prepare Homestyle Chickpea Curry from Northern India (Chana Masala):
- Use 200 grams Dried chickpeas (garbanzo beans)
- Take 1/2 tsp Turmeric
- Get 1 tsp Cumin seeds
- You need 2 clove Garlic
- Get 1 1/2 cm Ginger
- Prepare 1 large Onion
- Take 1 large Tomato
- You need 1 tsp Garam masala
- Provide 1 Salt
- You need 1 Butter
- Use 1 handful Cilantro
- Get 2 tbsp Oil
- Get 1 to 2 tablespoons Lemon juice
Instructions to make Homestyle Chickpea Curry from Northern India (Chana Masala):
- Wash the chickpeas, and soak in plenty of water overnight. Boil for 90 minutes in a pot. If you are using canned chickpeas, skip this step.
- Add enough fresh water to cover the cooked chickpeas. Mix in the turmeric and cayenne pepper. Microwave for about 10 minutes until the chickpeas are softened.
- Heat oil in a heavy bottom pan. Add cumin seeds and stir-fry until they're no longer making a crackling sound. Add chopped garlic and ginger and stir-fry.
- When the ginger and garlic are well cooked, add the onion and stir fry until translucent or brown.
- When the onions are translucent or browned, add canned tomatoes and continue stir-frying.
- Keep stir frying until it forms a paste like the photo. This is the key to making a delicious dal.
- Add cooked and microwaved chickpeas, water and all. Add the garam masala here too.
- Add enough water to the pan to cover all the ingredients. If the water level gets too low as you simmer, top up with more. Taste, and add salt.
- Simmer for about 15 minutes over low-medium heat without a lid. Add butter and cilantro, and it's done.
- In northern India, we usually eat this curry with a bread called chapati instead of rice. Squeeze on a spritz of lemon juice and enjoy!
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