1 cup (237 mL) water
4 cups (792 g) cooked whole beans or
lentils (white chickpeas are traditional)
- In a deep, heavy pan, heat the oil over
medium-high heat. - Add the cumin, turmeric, and Chana
Masala and cook until the seeds sizzle,
about 30 seconds. - Add the onion and cook until soft,
about a minute. - Add the ginger root and garlic. Cook
another minute. - Add the tomatoes, green chiles, red
chile powder, salt, and water. - Bring to a boil, reduce the heat, and