Chana Masala from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Sel

Ingredients

• coriander (cilantro) leaves, roughly chopped (optional)
• 2 cm (¾ inch) piece of ginger, cut into thin strips
• ½ red onion, sliced into thin rings
• 2 teaspoons chaat masala
• 3 teaspoons salt
• ¼ teaspoon ground black pepper
• 3 green chillies, extra
• 1 green chilli, chopped
• 170 ml (⅔ cup) oil
• 2 garlic cloves, roughly chopped
• 5 cm (2 inch) piece of ginger, roughly chopped
• 250 g (9 oz) chickpeas
• 1 large onion, roughly chopped
• 2 teaspoons tamarind purée
• ½ lemon
• 2 tablespoons thick plain yoghurt
• 2¼ tablespoons garam masala
• 1 teaspoon chilli powder
• pinch of asafoetida
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander