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Chana Masala








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Chana Masala

An Indian dish consisting of chick peas simmered with ginger, garlic, chiles, bold Indian spices and tomatoes served over basmati rice.

Chana Masala recipe



servings: 6

total time: 3 hours

recipe by: 

Ingredients

  • 2 cups dried chickpeas
  • 3 qt water
  • 1/4 tsp kosher salt
  • Masala:
  • 2 cup yellow onion, chopped
  • 4 cloves garlic, peeled
  • 1 1/2 inch piece ginger peeled and roughly chopped
  • 2 serrano peppers, stem removed sliced
  • pinch of kosher salt
  • 2 TBSP peanut oil (or ghee if you have it)
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1 tsp gram masala
  • 1 tsp turmeric
  • 4 Roma tomatoes, chopped
  • 1 TBSP tomato paste
  • 1 cup vegetable broth
  • juice from 1 lemon
  • 1/2 bunch cilantro, chopped roughly
  • 2 cups cooked basmati rice
  • warm naan bread




Directions

  1. Bring 1 quart of water to a boil and add the chickpeas. Cover and turn off the heat, leave for 1 hour.

  2. Drain the chickpeas and rinse them. Place them back in the pot and cover with 2 quarts of water and the 1/4 tsp salt. Bring to a boil and then reduce the heat to simmer and cook for 1 hour and 15 minutes. Add more water if needed. Once tender reserve 1/2 cup of the cooking liquid then drain and set aside.

  3. In a food processor pulse the: onion, garlic, ginger, serrano pepper, pinch of kosher salt into a puree.

  4. In a heavy bottom pan heat the oil over medium heat. Add the chile paste and cook, stirring constantly at first and then often until well soften, do not burn, about 8-10 minutes.

  5. Add the dry spices: cumin, chili powder, coriander, gram masala, turmeric and stir in to the paste. Cook for about 3 minutes adding a splash of chick pea water if the pan becomes too dry.

  6. Add the tomatoes and tomato paste and cook for 5 minutes. Add the vegetable broth and the chick peas and the remaining reserved chick pea liquid cook for 15-20 minutes.

  7. Stir in the lemon juice and half the cilantro. Taste and season with salt & pepper if needed.

  8. Serve over hot basmati rice with naan bread.



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