Last night I whipped up a quick batch of Channa Masala (curried chickpeas). This dish could almost be considered the pad thai of Indian cuisine, as it's almost as common in Indian kitchens and restaurants. The dish can be as complicated or as simple as you wish. When going all out, the spice mixture can exceed 10 individual spices, including such ingredients as dry pomegranate seed, mango powder, fennel, fenugreek and a touch of black salt. But last night I kept the spices to five with cumin, allspice berry (not traditional, but who cares), nutmeg, cayenne, and cinnamon.
Channa Masala with Basmati and Garlic Chili Pappads