Best chana masala recipe that I’ve found; tangy, perfectly spicy, not greasy at all. Modified a bit from the original.

This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)

Even people who don’t like okra have liked this. A hit with my vegetarian friends, have added tofu. Served over brown rice, it’s very satisfying.