Chana Masala

If you've never tasted chole, otherwise known as chickpeas or garbanzo beans, then you're missing out on a wonderfully exquisite taste and texture experience; not to mention nutritional benefit. Chole is the main ingredient in this quintessential Pakistani and Punjabi dish. Served hot with jeera rice or roti, this sweetly aromatic dish will keep you warm on the chilliest Canadian winter day.

You may use one large can of cooked garbanzo beans, or pre-soak one cup of beans in warm water the night before. I place pre-soaked  beans in a pressure cooker covered by an additional inch of water, one cinnamon stick, salt and a tsp of oil. Pressure cook on high for 10-15 minutes, or until they are medium firmness to soft.

In a separate pan fry two medium yellow onions chopped julienne style. 

Cook on medium heat and be sure not to let them burn. 
To this add: 
two dried red chilies 
1 tbsp of jeera or cumin
two black cardamoms
8 black peppercorns
1 star anise
1 cinnamon stick
a pinch of hing or asafoetida
Stir occasionally

When onions become transparent add 2 tbsp of ginger garlic paste and continue stirring. 

When onions become browned and soft add:
3 chopped tomatoes
2 tbsp of garam masala
2 tsp of salt
1 tbsp of brown sugar or jaggery

Continue stirring until it becomes a paste. To this add the cooked garbanzo beans and enough water to cover the beans. Simmer covered on medium to low heat for about 20 minutes. Simmer for another 5- 10 minutes without the lid until the mixture thickens. 

Add chopped coriander leaf for garnish and serve hot with jeera rice or roti.

P.S. Thank you Margo for the gorgeous serving plates. I think they go quite well with this dish...don't you??