![Hina Auntie’s Chana Masala with Puri](https://cdn.statically.io/img/www.foodandwine.com/thmb/5kQ-InTeAejsZgqNHNZQIXUumYI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/hina-aunties-chana-masala-with-puri-FT-RECIPE0221-392b1ef9d3154e5e939e988590e02448.jpg)
Ingredients
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2 tablespoons coriander seeds
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2 dried whole red chiles (such as chiles de árbol)
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2 whole cloves
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1 (1-inch) cinnamon stick
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2 tablespoons cumin seeds, divided
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¼ cup ghee (or neutral oil)
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1 medium-size white onion, chopped (about 1 1/2 cups)
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1 ½ tablespoons grated peeled fresh ginger
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5 medium garlic cloves, grated
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1 dried bay leaf
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1 (8-ounce) can tomato sauce
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1 teaspoon amchoor (dried mango powder) (optional)
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½ teaspoon kala namak (black salt) (optional)
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8 cups cooked and drained dried chickpeas
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2 ½ cups water
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Kosher salt, to taste
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3 green cardamom pods, smashed
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2 tablespoons fresh lemon juice
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Chopped fresh cilantro, for garnish
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Sliced red onion, sliced cucumber, tomato wedges, lemon or lime wedges, and sliced fresh serrano chiles, for serving
Directions
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Toast coriander seeds, dried chiles, cloves, cinnamon, and 1 tablespoon cumin seeds in a medium skillet over medium, stirring constantly, until fragrant, about 2 minutes. Remove from heat; grind spices into powder in a spice grinder, about 30 seconds. Set ground spices aside.
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Heat ghee in a large, heavy-bottomed stockpot over medium. Add remaining 1 tablespoon cumin seeds; cook, stirring constantly, until seeds begin to pop, about 30 seconds. Add white onion; cook, stirring occasionally, until almost translucent, 2 to 3 minutes. Add ginger, garlic, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in tomato sauce; cook, stirring occasionally, until ghee begins to separate from tomato mixture, about 3 minutes. Stir in ground spices, and, if using, amchoor and kala namak. Stir in chickpeas and 2 ½ cups water; season with kosher salt to taste. Sprinkle with smashed cardamom. Bring to a simmer; cook 5 minutes. Using back of a spoon, mash about one-third of the chickpeas. Stir in lemon juice; cook, stirring occasionally, 5 minutes. Remove from heat; let cool slightly, about 10 minutes. Garnish with cilantro; serve with red onion, cucumber, tomato, lemon or lime wedges, serrano chiles, and puri.
Note
Find amchoor and kala namak at South Asian grocery stores or online.