Chana Masala - a recipe

Chana masala is a vegetarian Indian/Pakistani dish centered around chickpeas. It is a simple dish which can be varied by the spices and the amount of chili used. As such there are numerous recipes available. One of our readers, wishing to promote a Sydney restaurant, has provided this one. We offer it here, untried. If you want to explore the site he is promoting you might visit:

 http://kingsrestaurant.com.au or

   http://kingsrestaurant.com.au/finalised_menu.htm

This recipe is a classic in India, served in street stalls and chaat or as a snack.

The original is quite spicy, if you want it to be mild you can remove the chili.
or use les green chile, the flavor will remain strong.
Typically served with white rice to offset much flavor, and lemon slices and fresh
tomato wedges.  I think there are many recipes for Chana Masala (some times called Chole ) as
there are houses in India. I have seen many recipes, with different combinations of spices
(masala) different. Manjula, a cook in India has a lovely kitchen youtube channel uses
a slightly different recipe. There are also recipes that do not use tomatoes. Finally,
I used the recipe from mad tea party, a very informative site which explains in detail
the recipes of Indian cuisine, especially the use of spices.  I'm happy with the result, but again
this is a recipe with an intense taste, not for people who normally do not use spices. You can
reduce the amount in half if you are not sure of the result. The recipe uses based on a mixture
of onion and ginger, common in most Indian recipes.
I hope you like it! 
Ingredients:     
4 ripe plum tomatoes    
2 medium onions (if possible, of Figueres)    
250 grams of cooked chickpeas    
1 piece of fresh ginger 2 cm    
1 green chili (optional)    
1 tablespoon garam masala (optional)    
Juice of ½ lemon 
For masala *:     
1 tablespoon ground cumin    
1 tablespoon coriander seeds    
1 stick of cinnamon    
3 cloves    
2 cardamom pods    
1 teaspoon chile powder (optional)    
Ground black pepper to taste 
* You can use a ready-made spice mix found in specialty stores. The result is also good,
but it is always better to make it immediately before use for the best flavor. 
Preparation: 
1.First place the spices for the masala in a pan and lightly toast over low
heat for few minutes until they catch Color In a food processor or grind the glass of
the blender, add onion peeled and cut into pieces with the ginger, peeled and chopped.
Grind to a paste, but not too liquid, it must have chunks of onion. Place in a pan
with the bottom covered with olive oil and saute over low heat until it changes color
slightly. 
2.Add the grated pear tomatoes and simmer for half an hour, until the mixture changes
color and the oil separates from the tomato mixture. 
3.Then add the chickpeas, green chile and garam masala if desired, cover lightly with
water and stirring well. Cook for about twenty minutes over low heat uncovered until
mixture has thickened. Then add the juice of half lemon. 
4.Serve with steamed rice with a slice of lemon and tomato wedges.