chole masala

[Noelle <http://dummy.us.eu.org/noelleg>]

This recipe was shared with me and the teachers in the YES Yoga teacher 
training by Wendy Chellew. Thanks Wendy, I love your cooking!

2 Cups cooked garbanzos or 2 cans garbanzos (I use dry garbanzos, soak 
them and then cook in pressure cooker the day before)

1/4 cup olive oil   -  2 tablespoons fresh chopped ginger  -  2 teaspoons 
black mustard seed
1 1/2 tomatoes  -  3/4 of a medium sized onion  -  A few handfuls of fresh 
chopped cilantro
1 teaspoon garam masala  -  1 o 2 teaspoons chili powder - Salt -  Sugar 
3 tablespoons fresh lemon juice - 1 cup water -  Optional chopped serano 
pepper (1/2 small pepper)

Pour olive oil into large pot on medium high heat. Immediately add mustard 
seed and place lid on pot. When mustard seeds start to pop, immediately 
turn heat down to low. Throw in ginger and beans and stir until ginger is 
. Add water, chili powder and salt (for chili powder, amount depends 
on how spicy you want it, you can start with 1 teaspoon and add more 
later, experiment with quantity. For salt, don't add too much, you can 
always add more later).

Turn heat back up to medium high until mixture is boiling.Simmer on medium 
heat for 10 minutes Then add chopped tomatoes, chopped tomatoes, chopped 
onion (optional), chopped cilantro and chopped serano pepper (optional and 
will make it very spicy). Also add lemon juice, garam masala (can get at 
an Indian store), and sugar to taste Sugar, salt & lemon juice will add a 
balanced flavor. Then taste it and see what it needs more of for you. Add 
more salt, chili powder, lemon and sugar as needed. Sugar will counteract 
the spiciness if it is too spicy. Lemon acts like salt & will make it seem 
more salty, so don't add too much of both salt & lemon. Stir, cook on low 
for 10 more minutes and serve. Enjoy!