# [[Channa Masala]] **Prep Time:** 5 minutes **Cook Time:** 50 minutes **Yield:** 4–6 servings ## Ingredients - 4 medium cloves garlic, roughly chopped - 1 (1-inch / 2.5 cm) knob ginger, peeled and roughly chopped - 1–6 green Thai chiles (to taste), roughly chopped - 2 Tbsp (30 ml) juice from 1 lemon, divided - Kosher salt, to taste - 2 Tbsp (30 ml) vegetable oil or ghee - 2 tsp (8 g) black mustard seeds - 1 tsp (4 g) whole cumin seeds - 1 large onion, finely diced (about 1½ cups / 300 g) - ¼ tsp (1 g) baking soda - 2 tsp (8 g) ground coriander - ½ tsp (2 g) freshly ground black pepper - ½ tsp (2 g) ground turmeric - 1½ tsp (6 g) garam masala, divided - 1 can (14 oz / 400 g) whole peeled tomatoes - 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed - 1 cup (25 g) cilantro leaves, roughly chopped ## Instructions 1. In a mortar and pestle (or small food-processor bowl), combine garlic, ginger, chiles, 1 Tbsp (15 ml) lemon juice, and ½ tsp kosher salt. Pound or process to a fine paste; set aside. 2. Heat oil or ghee in a large saucepan or Dutch oven over medium–high until shimmering. Add mustard seeds and cumin; when they sputter (≈15 sec), add onion and baking soda. Cook, stirring, until onions leave a brown fond, 3–4 min. 3. Add 1 Tbsp water, scrape up browned bits, and continue browning onions, adding small splashes of water as needed, until deep brown (≈10 min total). 4. Stir in garlic-ginger-chile paste, ground coriander, black pepper, turmeric, and 1 tsp garam masala. Cook, stirring, 30 sec until fragrant. 5. Add tomatoes and crush with a whisk or masher. Stir in chickpeas and chopped cilantro (reserve a little for garnish), then add ½ cup (120 ml) water. 6. Bring to a simmer, cover with lid ajar, reduce heat to low, and cook, stirring occasionally, until thickened and flavors meld, about 30 min. 7. Stir in remaining ½ tsp garam masala and remaining 1 Tbsp (15 ml) lemon juice. Season with salt to taste. 8. Serve hot with steamed rice and/or naan, garnished with reserved cilantro. #### Notes - Garnish with additional cilantro, lemon wedges, or a dollop of yogurt if desired. - Store leftovers in an airtight container in the refrigerator for up to 4 days. - Freezable: portion and freeze for up to 2 months; thaw overnight in the refrigerator.