MDH Chana Masala
A mixture of Indian spices for chickpeas.
Recipe: soak 200g chickpeas overnight. Strain. Heat the oil in a large frying pan. Chop 120g chopped red onions until golden. Add two sliced tomatoes (120g) and stir. Add 20g Chana Masala, 1 tablespoon of salt and chickpeas. Stir for 5 minutes, then add 800 ml of fresh water. Mix ½ tablespoon of baking powder. Bring to boil. Boil for 40 minutes on low heat.
Ingredients: coriander seeds, red chilli, turmeric, cumin, iodized salt, black pepper, fenugreek Leaves, mustard, dried ginger, cinnamon, cardamom, cloves, nutmeg, mace, asafoetida.