Chana Masala in Minty Yogurt sauce

Ingredients

• 2  bay leaves 
• 30 oz garbanzo beans canned
• 2 teaspoons chana dal 
• 2 teaspoons ground coriander 
• 1 teaspoon cumin seeds 
• 2 cloves garlic 
• 0.5 piece ginger 
• 0.5 cup mint leaves 
• 2 tablespoons cooking oil 
• 1  onion finely chopped
• 0.5 teaspoon chili powder red
• 2 servings salt to taste
• 2  tomatoes 
• 0.5 teaspoon turmeric 
• 1 cup yogurt 

Equipment

• frying pan

Directions

1. Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste. No need to add water.
2. Heat oil in a large pan and add cumin seeds and bay leafs. Fry for 10 seconds and add the chopped onion and saute until soft.
3. Add coriander powder, chana masala powder and turmeric powder and chili powder. Fry for 2 minutes.
4. Add the ground tomato paste, mix well and fry until oil separates.
5. Add the canned or cooked chana/chick peas and salt and mix well.Cook for 7-8 minutes. Lower the heat to simmer and add yogurt.
6. Mix thoroughly. If needed, add 1/4 cup of water.
7. Let it simmer for 5 minutes and remove from heat.
8. Serve hot with rice, roti or naan.