Chana Masala

Wash your hands with soap and water. Rinse the fresh produce under running water and dry it before cutting, removing any damaged areas. Chop the onion, mince the ginger and garlic, and finely chop the serrano; remove its seeds for a milder curry. Chop the cilantro and squeeze the lemon juice. Drain and rinse the chickpeas. Rinse the rice in a fine-mesh strainer under cold running water until the water runs mostly clear, then drain well.

Heat the oil in the large saucepan over medium heat. Add the onion and cook for 10–12 minutes, stirring frequently, until softened and golden. Reduce the heat slightly if the edges begin to scorch.

Add the ginger, garlic, and serrano. Cook for 1–2 minutes, stirring, until fragrant. Add the cumin, coriander, and turmeric and stir for 30 seconds, without letting the spices burn.

Add the tomatoes with their juice and the 1 teaspoon salt allocated to the curry. Cook uncovered over medium to medium-low heat for 12–15 minutes, stirring frequently and pressing the tomatoes against the side of the pan with the spoon. The masala should become thick and cohesive, with no watery liquid pooling around it and small glints of oil appearing at the edges.

Stir in the chickpeas and the 1 cup water allocated to the curry. Bring to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chickpeas are tender and the sauce is thick but spoonable.

As soon as the chickpeas begin simmering, put the drained rice, the remaining 1 1/2 cups water, and the remaining 1/4 teaspoon salt in the medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to its lowest setting, and cook for 15 minutes without lifting the lid. Remove from the heat and let stand, covered, for 10 minutes.

Press about 1/4 cup of the chickpeas against the side of the curry pan with the wooden spoon, then stir them back into the sauce to thicken it. Stir in the garam masala and simmer for another 2–3 minutes. If the sauce is still loose, simmer briefly until it coats the chickpeas; if it is becoming too thick before the chickpeas are tender, cover the pan and lower the heat.

Remove the curry from the heat. Stir in all the lemon juice and chopped cilantro. Fluff the rice with a fork, then divide the rice and curry evenly among four servings. Serve hot.