Masala Chana

Name: Masala Chana
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 250 g dried garbanzo beans; 50 g tamarind pulp; 120 ml boiling water; 30 ml vegetable oil; 2.5 ml cumin seeds; 1 onion; 2 garlic cloves; 2.5 cm fresh gingerroot; 1 fresh green chile; 5 ml ground cumin; 5 ml ground coriander; 1.5 ml ground turmeric; 2.5 ml salt; 250 g tomatoes; 2.5 ml garam masala; chopped fresh chili pepper; chopped onion

Gently simmered chickpeas, coriander and tomatoes, warmed with garam masala and tamarind, a South Asian dish. Finish with chopped chilli and onion.

2 hr 45 min · Serves 4 · Takes some skill

Method

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Time: Prep 120 min · Cook 45 min · 165 min total
Difficulty: hard

1
Place chickpeas in a large pan and add double the volume of cold water. Bring to the boil and boil vigorously for about 10 minutes. Skim off any scum that rises to surface using a slotted spoon. Lower heat, cover pan with a tight fitting lid and simmer chickpeas for about 11/2 to 2 hours or until chickpeas are tender.
2
Meanwhile, break up the tamarind and soak in the boiling water for about 20 minutes. Rub the tamarind through a strainer into a bowl. Discard any stones or fibre left in the strainer.
20 min
3
Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes, until they splutter. Add the onion, garlic, ginger and chilli and fry for 5 minutes.
4
Stir in the cumin and coriander with the tumeric and salt and fry for 3 or 4 minutes. Add the chopped tomatoes. Bring to the boil and then simmer for 5 minutes.
5
Drain the chickpeas and add to the tomato mixture together with the garam masala and tamarind pulp. Cover and simmer gently for 15 to 20 minutes.
20 min
6
Garnish with chopped chilli and onion before serving.