Channa Masala
| Yield: | 8 Servings |
| Categories: | Vegetables |
| 2 | c | Chick peas (garbanzo beans; not the canned kind) |
| Water | ||
| 2 | tb | Anaardaana (dried pomegranate seeds) |
| 2 | ts | Salt |
| 4 | tb | Oil |
| 5 | -(up to) | |
| 6 | Whole cloves | |
| 5 | -(up to) | |
| 6 | Large-sized bay leaves (called "tej pattha") | |
| 7 | -(up to) | |
| 8 | Whole black peppercorns | |
| 1 1/2 | ts | Minced garlic |
| 1 1/2 | ts | Minced ginger |
| 2 | Very large finely chopped (or better; grated) onions | |
| 1 | cn | (3-4 oz) tomato paste |
| 1 | Fresh chopped tomato | |
| 1/2 | ts | Garam masala |
| Garnish: onion (cut into rings and plenty of finely chopped cilantro | ||
| 1 | ts | "red chilli powder" (optional) |
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