This is a fantastic spice mix that I have been using for years. Once you have made and used this powder, you will never again use packaged Chole Masala. That is a promise!
- Coriander seeds – 1 cup
- Cumin seeds – 1/2 cup
- Cinnamon sticks – 4 one inch pieces
- Cloves – 5
- Green cardamom – 8 cloves
- Black cardamom – 3 cloves
- Peppercorns – 1 tsp.
- Red chillies – 3
- Bay leaves – 2
- Dry mango powder – 1/4 cup
- Black salt – 3 tsp.
- Heat up a large heavy pan, and add all the ingredients above, except the dry mango powder and the black salt.
- Roast them until you get a lovely toasty smell. Cool all the ingredients, and add the dry mango powder and the black salt to them.
- Powder the spices finely, and store in an air-tight container. This should last you at least 6 – 8 uses for making chana.
- Garbanzo beans – 3 cups
- Cooking soda – 1/2 tsp.
- Chopped onions – 3
- Fresh ginger – 2 inches
- Tomatoes – 2
- Chana masala powder – 3 level tsp.
- Salt to taste
- Cooking oil – 2 tbsp.
- Soak the garbanzo beans overnight. Soaking them releases a lot of the elements in the beans that makes them difficult to digest.
- Drain and rinse the beans the next day.
- Add the cooking soda to them and mix it in well.
- At this stage, you could boil or pressure cook the beans till they are soft. Cooking the beans well ensures their digestibility.
- While the beans are cooking, finely chop the onions, ginger and tomatoes.
- Reserve a one inch piece and slice it thinly into juliennes and keep aside. This will be used used for garnishing the dish at the end.
- Heat up 2 tbsp. of oil in a big pot.
- When hot, add the chopped onions and chopped ginger and sauté until they turn golden brown.
- Add the chopped tomatoes and sauté.
- Add 3 heaped tbsp. of the chana masala powder.
- Add a little bit of water and cook the it all together.
- Add the cooked garbanzo beans and bring to a boil.
- Taste for salt, adding more if you’d like. If it is not hot enough, add some paprika powder or chilli powder.
- Cover and cook on low heat for about 25 minutes.
- Serve garnished with chopped onions, the juliennes of ginger and slices of lemon.
Serve hot with Bhaturas or Puris.