Yield: 4 Servings
|1 can||Garbanzo beans|
|1 \N||Big onion very finely chopped or processed in a food processor/grinder|
|1 slice||(1-inch) fresh ginger; grated|
|1 \N||Clove garlic|
|½ teaspoon||Turmeric powder|
|¼ teaspoon||Cayenne pepper|
|½ teaspoon||Amchur powder (dried mango powder)|
|½ teaspoon||Garam masala (purchased or see below)|
|\N \N||Salt to taste|
|1 \N||Stick (small) cinnamon (up to)|
|4 \N||Whole cloves (up to)|
|5 \N||Black peppercorns|
|½ teaspoon||Cummin seeds|
|½ teaspoon||Coriander seeds|
Heat oil in a frying pan. Add chopped onions and fry until golden brown.
Add all the spices (except mango powder), crushed garlic and grated ginger to it.
Fry for about two-three minutes. Add garbanzo beans, salt and mango powder. Add about ½ cup of water and cook on low heat for about 15 minutes. This will give some time for garbanzo beans to absorb all the spices.
This could be very spicy for people not used to spicy food. Reduce the amount of cayenne pepper and garam masala as desired for less spicy chana.
Garam Masala: This can be bought ready made. The best way is to make it home Grind all the ingredients into powder.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .