Chola (Channa Masala)


Garbanzo beans 15 oz (425 gm) can (canned works well)  
Cooking oil: 3 tbsp (45 ml)  
a. Hing powder: pinch  
b. Cumin seeds: 1 tspn  (5 ml)
c. Basan (Gram flour): 1 tspn  (5ml)
d. Tomato puree: 1 large tomato  
e. Ginger paste: 1 tspn  (5 ml)
f. Green chillie finely chopped: 1 tspn  (5 ml)
g. Turmeric powder: ½ tspn  (2.5 ml)
h. Chillie powder: ½ tspn  (2.5 ml)
i. Coriander powder: 3 tspn  (15 ml)
Salt: 1 tspn  (5 ml)
Approx ½ cup (120 ml) water.  
a pinch to ¼ tspn ( 1.25 ml) Garam Masala  (Garam Masala is a very strong flavourant and can easily over-power and ruin the dish. I's really important to be conservative)

Wash the contents of a can of garbanzo beans in running water until clear. Drain in a colander or sieve. Set aside.  
Into a medium sized pan add the oil and heat it .  
Test the heat of the oil with a few cumin seeds and the temp is right when they roast immediately without burning.  
Add the ingredients a. to c. Hing Powder, Basan and Cumin and disperse well into the oil by stirring and breaking any clumps. Fry this for a couple of minutes only to roast the spices.  
Add the tomato puree. Add the rest of the ingredients, e. to i. (Ginger paste, Green chillies,  Turmeric powder, Chillie powder, Coriander powder).  
Stir continuously and reduce the volume to about ½. You will see the oily phase become apparent.  
Add the garbanzo beans and ½ cup (120 ml) of water and approx 1 tspn (5 ml) salt. Adjust the heat to simmer. Simmer covered for 10 minutes. Add Garam Masala. Break a few of the chick peas by simply crushing them on the bottom of the pan. This adds body to the dish.  
Pour the contents into a serving bowl and serve immediately.