Chana masala

This wonderful dish is copied from the incomparable Manjula, who has a video on her site, if you need reinforcement! I can't recommend her videos enough. I have added my notes in italics.

Serves 2 to 4.

Chola Chana Masala

Ingredients:

* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
* 3 tablespoons oil
* Pinch of asafetida (Hing)
* 1 teaspoon cumin seeds used ground cumin
* 1 tablespoon gram flour (Besan) aka chickpea flour
* 1 large tomato or 1 15 1/2 oz. can of chopped tomatoes, drained (but save the liquid!)
* 1 teaspoon ginger paste
* 1 teaspoon chopped green chilies use 1 Thai bird chili, instead
* 2 teaspoons coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon red chilli powder use ground chili pepper flakes instead
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 teaspoon chopped cilantro (Green coriander)
* Thinly sliced tomatoes for garnish

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water or the reserved tomato juice and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat. We added at least 3/4 cup more water and it could have used more.
10. Add the garam masala and cilantro. Let it cook for another minute.
11. Garnish with thin tomato slices.