I did not take photos this time but will be making another batch in a week and will document how I make it. Served at room temp, btw, since it is more flavorful (think hummus, without fat).
But here is a quickie:
Soak one cup dried Garbanzo beans for 24 hours (they will triple in size!)
Pressure cook beans for 35-40 minutes, reserve, saving precious bean broth (don't discard!)
Heat one to two teaspoons vegetable oil in pan at high.
Add a good scoop of cumin seed for thirty seconds.
Quickly add: a whole cinnamon stick, six whole cloves, a big bay leaf, five green cardamon pods, a couple pieces of mace to oil and fry for a twenty seconds.
Add a bit of hing/asfoetida and fry for a few seconds more.
Add a finely chopped onion and a teaspoon of salt (stops spiced from burning) and fry till golden/translucent.
Add a generous scoop of ginger/garlic paste and fry for thirty seconds. Quickly add a small scoop of turmeric. Stop it all from burning by adding a 1/4 cup of water.
In the meantime, add a mix of three blended (pulverized) tomatoes and two thai chilis/serranos.
Increase heat and rapidly reduce while adding a bunch of ground spices: huge scoop of corriander, small scoop of cumin, HUGE scoop of chana masala mix, big scoop of ground red pepper, a bit more salt. Reduce till all water is gone and oil starts to surface on tomatoes. You are also breaking down the onions till they disappear.
Add drained garbanzo beans with some of the bean juice. Bring to boil Add more salt to taste. Mash a good cup or so against the side of the pot...add more of the bean juice. Boil together to get a nice thickness. Add some more dried pomegranate powder (there was already some in the chana masala) and cook for a few minutes.
With the consistency good (really only cooking for a few minutes since the beans are already cooked, as is the curry, just bringing together), check for salt, adjust.
Add a finely chopped bunch of cilantro and cook for a few minutes.
Remove from heat, and add a generous scoop of dried mango powder (what makes the dish).
Stage in a container and put in the fridge for 24-48 hours. Serve at room temp with fresh lime/lemon juice squeezed on top, with flat bread on the side.
And as always: this is my take on indian dishes. I make a bunch of liberties and changes based on where I'm at, what my facilites are (one-pot, one burner currently) and access to ingredients. If anybody from india has anything to add I'd love to hear it! I'm just a white dude cooking for fun, and would love to get my stuff more authentic!
