Chana (Chola) Masala - Punjabi Style

2 Tbsp. Cumin Seeds
1 ½ tsp. Red Chili Powder (Cayenne Pepper)
1 tsp. Tumeric Powder
2 Tbsp. Coriander Seeds
1 tsp. Black Peppercorns
8 Cloves
1/2 tsp. Cardamom Seeds
1 tbsp. Ginger Powder
1 Tbsp. Dry Mango Powder
1 Tbsp. Dry Pomegranate Seeds or Powder
1 tsp. Black Salt
1 tsp. Cinnamon Powder
2 Bay Leaves
2 pieces of Mace or 1/2 tsp. Nutmeg

 For the subzi ingredients

2 cups kale chopped or 3 cups chopped spinach
2-3 medium sized tomatoes
1 bunch fresh coriander
Salt to taste

Secret Ingredient: Hold this thought while preparing this dish.
"I protect peace through a lightness of mind and a generosity of heart."
 

1.  Dry roast all the seeds on medium high heat for about 5 minutes.  Grind in a spice grinder with the rest of the ingredients.

2.   Soak a cup of dry chana (chick-peas) overnight.  The next morning pressure cook for 20 minutes with about 3 cups water.

3.   In a sauce pan sauté 2 tablespoons of chana masala in 1 tablespoon oil on medium high heat. 

4.   Saute 2 cups chopped kale and the chopped tomatoes and cook for about 10 minutes.

5.  Add the cooked beans and cook for another 5 to 7 minutes. 

6.   Garnish with fresh coriander and serve hot with rice of roti. 

Makes about 3 cups of chana.