For chickpeas, start with Chana Masala: it is tangy, earthy, and built for chole, roasted chickpeas, potatoes, and tomato-onion curry bases. For lentil-vegetable stews with tamarind and a roasty South Indian profile, use Sambar Powder.
For a thinner, peppery, warming broth, tomato rasam, tamarind broth, or rasam-style soup, use Rasam Powder. For a finishing aroma at the end of many North Indian-style dishes, use Garam Masala. For yogurt marinades, grilled vegetables, paneer, chicken, or cauliflower, use Tandoori Masala.