The meal channa masala (also known as chana masala, chole masala, or chholay, depending on where you're from) chickpeas cooked in a hot, acidic, tomato-based sauce—is one of the most well-known in the world, both in and out of Indian and Pakistani cuisine. It is possible to totally rule out a dish from the elusive world of authenticity by asking questions about the good aromatics to use, how to handle the spices, and whether to use fresh or canned tomatoes. Of course, if you ask two people what makes a food authentic, you can get two different answers. The dish uses everyday Indian spices like coriander powder, cumin powder, paprika, turmeric, and garam masala. Curry is prepared in the North Indian manner using white chickpeas, freshly ground spices, onions, tomatoes, and herbs. This tasty vegetarian supper can be prepared in only 45 minutes, excluding the time required to soak the chickpeas, and is naturally vegan and packed with beneficial minerals, protein, and fiber.

It is always preferable to soak the beans or chickpeas overnight (or for at least 8 hours) before making any chickpea or Rajma (Kidney Bean Curry), as doing so makes the legumes simpler to prepare. Additionally, soaking beans or chickpeas lowers the phytic acid content, which is what causes bloating and flatulence.