Chana Masala
Ingredients
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons fresh ginger, minced
1 jalapeno, seeded and minced
1 tablespoon coriander seed, ground
2 teaspoons cumin seed, ground
1⁄4 teaspoon cayenne pepper
1 teaspoon turmeric
2 teaspoons cumin seed, toasted and ground
2 teaspoons paprika
1 teaspoon garam masala
1 (15 ounces) can diced tomatoes
2⁄3 cup water
4 cups cooked chickpeas or 2 (15 ounces each) cans chickpeas, drained and rinsed
1⁄2 teaspoon salt
Juice of 1 lemon
Instructions
1. Heat oil in large skillet over medium heat. Add onion, garlic, ginger, and jalapeno. Sauté until starting to brown, about 5 minutes.
2. Reduce heat to medium-low and add coriander, cumin, cayenne, turmeric, toasted cumin, paprika, and garam masala. Cook for additional 2 minutes, stirring constantly, and then add tomatoes, water, and chickpeas. Simmer, uncovered, for 10 minutes. Stir in salt and lemon juice.
Comments
This recipe is from Smitten Kitchen, one of the few blogs I actually read on a regular basis. I was looking for something to do with the Chana Dal I bought a few months ago and this seemed like a good way to use some. I was happy with the results, but I felt it could have used something more. Maybe some cream or coconut milk or something similar. I heated up leftovers with a pat of butter and that added that last bit of oomph I was looking for.