Mughlai Channe (Chickpeas Cooked in Mughal Style)

5 tablespoons peanut or canola oil
2 bay leaves
2 small cinnamon sticks
6 whole cardamom pods
2 medium onions, peeled and finely chopped
1 2-inch piece fresh ginger, peeled and grated to a pulp
3 to 4 garlic cloves, peeled and mashed to a pulp
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup plain yogurt
5 tablespoons pureed tomatoes (not paste)
3 cans chickpeas, rinsed and drained
3 cups vegetable stock
2 1/2 teaspoons salt
2 teaspoons garam masala
1 1/2 teaspoons amchur powder
1 tablespoon ground roasted cumin seeds
1/2 teaspoon cayenne, or to taste
1/2 cup finely chopped fresh cilantro

In a large pot, heat oil over medium-high heat.  When hot, put in the bay leaves, cinnamon sticks, and cardamom pods.  Stir a few times and add the onions.  Stir and fry for 8 to 9 minutes, or until the onions are just browning around the edges.  Put in the ginger and garlic and stir for about 1 minute.  Add the cumin and coriander, stir for a few seconds, then stir in 1 tablespoon of the yogurt.  Stir and fry until it becomes one with the onions.  Add a second tablespoon of yogurt and stir until it, too, incorporates with the sauce.  Continue adding yogurt a tablespoon at a time until the full 1/2 cup has been incorporated.

Stir in the pureed tomatoes and cook for 2 minutes.  Now add the chickpeas, vegetable stock, salt, garam masala, amchur, ground roasted cumin, and cayenne.  Stir to mix and bring to a boil.  Reduce the heat to low and simmer gently, uncovered, for 15 minutes.  Add most of the cilantro and stir it in, leaving just a little for a final garnish.

Serves 6.

From World Vegetarian by Madhur Jaffrey, with minor changes


Note:  To make with dried chickpeas, soak 2 1/2 cups dried chickpeas overnight in water that covers them by several inches.  Drain, discarding the soaking liquid.  Put the chickpeas in a pressure cooker with 5 cups of water.  Cover and bring up to pressure.  Cook for 20 minutes.  Allow the pressure to drop by itself, uncover, and set aside.  (Alternatively, if you don't have a pressure cooker, cook the soaked drained chickpeas with 8 cups of water for 1 1/2 to 3 hours until tender.)  Allow the chickpeas to cool in the cooking liquid.  Use the cooking liquid in place of the vegetable stock in the recipe, adding another cup or two of stock if additional liquid is needed.)