One must have to try really hard to find someone who hates ‘good food’…I mean a soulful preparation, cooked by pouring one’s heart into it:) Now, you got the message. I cooked this for my someone, who happens to like ‘Delhi Cuisine’. In order to bring a personal appeal, I fashioned it in my own style…brightened the original recipe a little. I have to express that it turned out exactly the way I hoped it will. Isn’t that amazing, visualizing a recipe and bringing the same on to the table:) Here you go my take on Chana Masala…

Ingredients

• Dry Garbanzos 2 cups – Soaked overnight and cooked
• Onion 1 small – grated
• Salt
• Turmeric powder 1/4 spoon
• Chili powder 1 spoon
• Mango powder 2 spoons
• Oil few spoons
• Cumin seeds 1 spoon

To Be Fried in Oil till Reddish-Brown & Wet-Ground to Paste:

• Purple Onion1 large
• Ginger 2″
• Garlic 2 cloves
• Tomato 2
• Tamarind 1/4 spoon
• Jaggery 1 spoon

To be Dry Toasted each Separately & Ground to Powder Together:

• Coriander seeds 1 table spoon
• Cumin seeds 2 spoons
• Cinnamon 1 stick
• Cloves 3
• Cardamon 1

To Garnish

• Purple onion sliced
• Lemon juice few spoons
• Cilantro leaves.

Method

In a wide vessel, heat oil. Throw in cumin seeds. Wait till it pops. Then add grated onions and wet-ground paste. Fry real good until oil shows up on the top. Add salt, turmeric, chili powder, powdered spices, plus mango powder. Once the raw odor leaves the pan, add the cooked garbanzos to it. Further add two cups of water, cover and cook till tender and nice, or until oil shows up on the top. Now, you know the rest, garnish the same and serve steaming hot as a side dish to poori or pulkahs. Enjoy your meal:)