Chana Masala

• 9oz Garbanzo Beans
• 1 large onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 in piece of ginger, roughly chopped
• 3 serrano pepper
• 2/3 cup canola oil
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tbsp ground coriander
• pinch asafoetida
• 2 tbsp thick plain yogurt
• 2 1/4 tbsp garam masala
• 2 tspn tamarind
• 1/2 lemon
• 1/4 teaspoon ground black pepper
• 2 tspn chaat masala
• 1/2 red onion, sliced into thin rings
• cilantro leaves, roughly chopped

1. Blend the onion, garlic, ginger and chopped chilli to a paste in a food processor or very finely chope them together with a knife.
2. Heat the oil in a heavy-based saucepan over medium heat and fry the onion mixture until golden brown. Add the cumin, coriander, chilli powder and asafoetida, then stir for 1 minute. Add the yogurt and stir for another minute. Stir in 2 tbspns of the garam masala and pour in 5 cups of water a little at a time, stirring after each addition. Bring to a boil, then reduce the heat to simmering point.
3. Add the tamarind puree, lemon, whole chillies, garbanzo beans, pepper and the salt. Partially cover the pan, simmer for 30 minutes, then remove the lemon. Cook for another 30 minutes, or until all the liquid has reduced, leaving the softened garbanzo beans coated in a rich dark brown sauce.
4. Add the chaat masala and remaining garam masala and stir in the raw onion rings and coriander leaves.

garbanzo beans, onion, garlic, ginger, serrano pepper, canola oil, ground cumin, chili powder, ground coriander, asafoetida, yogurt, garam masala, tamarind, lemon, ground black pepper, chaat masala, red onion, cilantro

Taken from www.epicurious.com/recipes/member/views/chana-masala-50132926 (may not work)