Chana Masala

• ghee 
• mustard seed 
• cumin seed 
• coriander 
• turmeric 
• black pepper 
• fennel seed (just a little bit - really) 
• onion 
• garlic 
• ginger 
• chilis 
• tomatoes (2 or 3) 
• chickpeas (a large can, or similar amount of pre-prepared) 
• lemon 
• fresh cilantro 

Dice the onion/ginger/garlic/chilis, or blend in a food processor. 

Bring ghee to medium-high heat. 

Add mustard and cumin seeds and let them saute a minute or two, until they're fragrant. 

Reduce heat and add the rest of the spices and the onion/ginger/garlic/chili mix. 

Cook until soft (but on a low enough heat that they're not caramelized). 

Add chopped tomatoes and chickpeas, simmer until tomatoes are cooked down, and mixture thickens a little. Remove from heat. 

Mix in lots of lemon juice (maybe a half or whole squeezed). 

Serve topped with lots of fresh cilantro. 

Tips: 

+ Use a lot of the onion/garlic/ginger/chilis. Like maybe a whole onion, half a garlic head, a small handful of chopped ginger. This and the tomatoes are your base, so don't be shy. Same for the spices. 

+ I prefer to eat this with rice. Steve likes roti. Take your pick! (maybe both!) 

+ Avoid canned tomatoes. I did this once, and it was... weird. Italian-Indian (and not in a good way!) 

+ Careful not to burn the spices when you first saute them. I burnt the mustard/cumin combo once, and whooo boy. 

+ Don't use too much fennel. ;) You can probably go to town with pretty much everything else, but that fennel is mighty powerful.