Channa Masala (Chickpea Curry)

The Masala

1. Toast the whole spices individually (see previous recipe/video for technique). Let the spices cool and then grind them into a powder using a spice grinder or a clean coffee grinder. If you are using powdered cinnamon instead of cinnamon stick, do not toast it.

   You can make the masala well in advance - days or weeks before - so making Channa Masala is quicker and not so daunting.

The Onions

1. Caramelize one of the onions in 1T neutral oil or coconut oil over medium-low heat for about 15-20 minutes. Put aside to cool. The other onion should remain raw.

   You can caramelize the onion earlier in the day or even the night before to make the recipe go faster.

The Paste

1. In a food processor, blend the raw onion, garlic and ginger with about 1T water to make a smooth paste. Add all of the toasted spice blend listed above (it should be about 2 1/2T) as well as the turmeric and Kashmiri chili powder (and cinnamon if you didn't use the stick) to the paste and process again.

   In a heavy pan over medium heat, heat 2T oil (coconut or neutral veg), add a pinch of asafoetida and the mustard seeds. When the mustard seeds start to pop, add your paste. Carefully cook the paste until the oil runs out and you can smell the spices, probably 7 or 8 minutes. You know it is ready when has condensed a bit and the colour is darker.

The Rest

1. Add chopped tomatoes, stir and cook for a couple of minutes then add the drained chickpeas and 1 1/2c water and the caramelized onion. Cover and simmer for approx 30 minutes until the tomatoes break down. If it starts to dry out, add more water as needed.

   Salt to taste. You can add a spoonful of plain yogurt (dairy or plant based) at the end or temper more spices, if desired, but neither are really necessary.