Channa Masala is a flavorful dish that highlights chickpeas as a versatile protein. This recipe combines roasted cumin, spices, and aromatics to create a rich and tangy broth, perfect for serving with basmati rice.
1: Dry roast the cumin seeds until they darken and release a nutty fragrance, then grind them to a fine powder.
2: In a skillet, heat the vegetable oil over low heat and fry the sliced onions, ginger, and chilis for about 10 minutes until brown.
3: Add the chickpeas, chili powder, and roasted cumin powder to the skillet and stir to combine.
4: Add the amchur powder and garam masala, stir again, then pour in 4 cups of warm water and increase the heat to high.
5: Cook for 20 minutes or until any excess liquid has evaporated.
6: Serve with basmati rice and garnish with lemon wedges.
