Chana Masala (Without Onion)

Chickpeas - 1 cup, soaked overnight in sufficient water
Olive Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Green Chillies - 2, chopped
Asafoetida / Hing - a pinch

Ginger - 1 tbsp, grated
Roasted Coriander Powder - 1 tsp
Roasted Cumin powder - 1 tsp
Fennel Powder - 1 tsp
Red Chilli Powder - 1/2 Tsp
Turmeric - a pinch

Tomato - 1 big, grated
Roasted Chickpeas Powder / Dalia powder - 1 tbsp
Garam Masala - 1/2 tsp
Salt


Mix ginger, cumin, coriander, fennel, red chilli powders, turmeric with a little water and make a paste. Keep aside.

Heat oil in a pan. Temper with cumin seeds and hing. Add the masala paste and cook till the mixture starts leaving oil.

Add grated tomato, salt and roasted chickpeas powder and cook for some more time.

Then add the chickpeas and 1 cup of water. Cover with a lid, bring it to boil and simmer till the gravy becomes thicker.

Sprinkle garam masala on top and serve.