Chana masala with cumin-herb yogurt and chapati (a little dry, but a pretty good first effort, if I do say so myself)
Sauté onion, garlic, ginger, and chili in oil (or ghee if you've got it) over medium heat until golden. Add cumin seeds and cook until they start popping, then add ground cumin, turmeric, garam masala, ground coriander, a dash of cayenne pepper. Cook for a minute, then add 6 Roma tomatoes with their juices and 2 cans drained and rinsed chickpeas. Cook for 10 minutes, then season with salt and lemon juice.
For the yogurt, add cumin, mint, cilantro, and salt to yogurt. Thin it out with a little milk until it reaches your desired consistency.