Chana Masala

• Spices:
• 2 dried red chili peppers
• 1 tsp. turmeric powder
• 1.5 tbsp. Indian "garam masala" (available in stores)
• 1 tsp. ground coriander powder
• 1 tsp. ground cumin powder
• 1 tsp. cumin seeds
• 0.5 tsp. black mustard seeds
• chili powder to taste (less than 1 tsp.)
• salt to taste
• pinch of sugar
• Other ingredients:
• 3 tbsp. oil
• 1.5 tsp. tamrind paste
• 1 tsp. minced or crushed garlic
• 2 tsp. minced or crushed ginger 1 onion, diced
• 2 tomatos, chopped
• 2 cans of garbanzo beans (chickpeas), drained
• 1 can tomato sauce

1. Pour oil into a pot of sufficient size and heat over medium-high heat. Immediately add mustard seeds, cumin seeds, and dried red chili peppers. When mustard seeds begin to pop, add chopped onions and turmeric powder. Saute until onions are translucent (a few minutes, reduce heat and add oil if necessary). Add ginger and garlic, and stir 1-2 minutes.
2. Add all remaining ingredience except for garbanzo beans (tomato sauce, chopped tomatos, garam masala, cumin powder, coriander powder, chili powder, tamrind paste, salt to taste, and a pinch of sugar, and stir (optional: for added spice, add chopped jalapeno pepper)). When sauce is hot, add garbanzo beans and stir 1-2 minutes before taking off heat. Do not overcook as garbanzo beans will become mushy. Serve with long-grain rice, bread, or whole-wheat tortillas. If desired, garnish with fresh cilantro

red chili peppers, turmeric powder, garam masala, ground coriander powder, ground cumin, cumin seeds, black mustard seeds, chili powder, salt, sugar, oil, tamrind paste, garlic, tomatos, garbanzo beans, tomato sauce

Taken from www.epicurious.com/recipes/member/views/chana-masala-1209474 (may not work)