Chana Saag

From www.foodandspice.blogspot.com

Chana Saag

1 cup of dried chickpeas, rinsed and soaked overnight in enough water to cover
2 teaspoons of olive oil
1 small onion, diced
1 small clove of garlic, crushed
3 - 4 fresh green chilies, seeded and finely chopped
1 inch piece of ginger, peeled and finely chopped
1 teaspoon of cardamon powder
a few cloves
1 teaspoon of turmeric
1 teaspoon of cumin seeds
1 teaspoon of fenugreek seeds
2 teaspoons of ground coriander
1 inch piece of cinnamon stick
2 dried red chilies
1/2 teaspoon of cayenne
1/2 teaspoon of asafetida
dash of chili powder

A generous handful of dried curry leaves
1 pound of spinach, washed and trimmed
1 large tomato, chopped
2 teaspoons of garam masala
2 cups of whisked yogurt
1/2 cup of dry roasted chickpea flour
1 teaspoon of sea salt

Drain the chickpeas, transfer to a heavy bottomed pot with enough water to cover. Bring to a boil, cover and simmer until they are buttery soft - roughly 1 hour. Drain and set aside.

Heat the oil in a large pot over medium heat. When hot, stir and fry the onions until they are golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the cardamon powder, a few cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafetida and chili powder. Stir and fry for a few minutes.

Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry roasted chickpea flour. Take care to stir often for 5 - 10 minutes. Add the salt, stir, remove the cinnamon stick and serve with a hot bed of rice.