[Via Benjy Fisher]

The recipe comes from "An Invitation to Indian Cooking," by Madhur
Jaffrey. I like this book a lot: just the recipes, no fancy color
photos, and the recipes are very nice. Chicken biriyani kills a day, but
the result is worth it.

Chana Masaledar:

3 Tbsp vegetable oil
1/4 tsp whole cumin seeds [we usually use more]
1 medium onion, peeled and chopped
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1 tsp ground coriander
2 cloves garlic, peeled and minced
fresh ginger, (1/2 inch)^3, peeled and grated [I mince it, instead.]
1 Tbsp tomato paste (we've started using the stuff in tubes, so we can store the leftover.)
20-ounce can of chickpeas
1/2 tsp salt
1/8 - 1/4 tsp cayenne pepper [I don't eat cayenne, so we leave this out when we make it for us, but we include it for NYE]
1/2 - 3/4 tsp grated amchoor or 1 Tbsp lemon juice [We use amchoor.]

Garnish [I skip this.]

1 firm tomato, washed and quartered
1 medium onion, halved and cut into coarse slivers
4 fresh hot green chilies (only if someone is going to eat them;
otherwise,
use 4 long slices of a green pepper)

Heat the oil in a heavy-bottomed 10-inch skillet over a medium-high
flame. When hot, put in the cumin seeds. As soon as they begin to
darken, after a few seconds, add the chopped onions. Stir and fry 7 to 8
minutes or until the onions begin to turn a golden brown.

Turn heat to low and add the cinnamon, nutmeg, cloves, and coriander.
Mix, add the ginger and garlic, and fry, stirring, for 2 to 3 minutes.
Add the tomato paste.

Open chickpea can and drain out most of the liquid, leaving about 2
tablespoons. Pour this and the chickpeas into the skillet. [I pour in
some of the liquid, then drain, then add the chickpeas.] Add salt,
cayenne, and amchoor or lemon juice. Mix well, cover, and let the
chickpeas cook with the spices for about 10 minutes. Stir gently every
now and then, taking care not to break chickpeas.

To serve: Traditionally, the chanas (chickpeas) are placed in a bowl
lined around the edge with quartered tomatoes, raw onion slivers, and
green chilies, and then eaten with bhaturas. I have served them with
pooris as well as with rice. A meal with Chicken Moghlai, Shrimp, Kerala
Style, and these chickpeas as well as Cucumber Raita served with plain
rice is very nice. the dish can be prepared a day in advance, covered,
and refrigerated. Reheat gently over a low flame.