Subru Uncle's Channa Masala(delicious Chickpea Curry We All Love

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 cups chickpeas, soaked overnight in plenty of water
• 4 small onions, peeled, washed and finely chopped
• 5 -6 garlic cloves, peeled, washed and finely chopped
• 2 inches fresh ginger, peeled, washed and finely chopped
• 1 -2 medium green chili, washed, ends trimmed and slit
• 1 tablespoon cumin seed
• 4 tablespoons pure wesson canola oil
• 1 1/2 teaspoons turmeric powder
• 3 teaspoons coriander powder
• 2 bay leaves
• 1/2 teaspoon baking powder
• 1/4 cup water, to cook tomatoes
• 2 medium tomatoes, washed, peeled and finely chopped
• 3/4 teaspoon red chili powder
• 3 teaspoons salt
• 1 teaspoon garam masala powder
• 1/2 cup tamarind juice

Recipe

• 1 soak the chickpeas overnight in a large pot in lots of water.
• 2 the next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
• 3 bring to a boil.
• 4 if the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. in that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. the chickpeas will boil quickly with the addition of baking powder.
• 5 boil until the chickpeas are tender.
• 6 remove from heat and keep aside.
• 7 heat oil in a large pot on high flame.
• 8 once its hot, toss in the cumin seeds.
• 9 allow to crackle.
• 10 tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {chef's tip: if the bay leaves are torn and then added to the pot, it brings out the aroma better}.
• 11 once they stop crackling, toss in the ginger, garlic, onions and green chilli.
• 12 stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
• 13 add turmeric, red chilli and corriander powders.
• 14 mix well and stir-fry for 5 minutes on medium flame.
• 15 then add the tomatoes, mix well and cook on medium flame for 5 minutes.
• 16 add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
• 17 the consistency of the tomato mixture should be mushy and in simpler words, really soft.
• 18 add 3 tsps.
• 19 of salt.
• 20 mix well.
• 21 add a little shy of 1/2 cup tamarind juice.
• 22 stir in garam masala powder.
• 23 mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
• 24 mix well and boil on high flame for 10 minutes.
• 25 remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/ bead with yogurt on the side.