Chana Masala
Source: Gina Mendolo
Ingredients:
- 1 T canola oil
- 1 t shallots, minced
- 1/4 fresh ginger, crushed
- 1/4 t cumin seeds
- 1/4 t mustard seeds
- 1/16 t hing*
- 1 medium onion, finely diced
- 1 pint tomatoes, diced, pureed, or milled to a smooth sauce
- 1 t ground cumin
- 1 t ground coriander
- 1 t turmeric
- 1 t garam masala
- 1/4 t crushed red pepper
- 1 cinnamon stick
- 3 bay leaves
- 1 1/4 t salt
- 2 1/4 cups chickpeas (garbanzo beans), cooked or canned
Directions:
- Heat the oil in a large skillet.
- Add the shallots, ginger, cumin seeds, mustard seeds, and hing.
- When you hear the seeds “popping” add the onion and saute until soft (about minutes).
- Stir in the tomatoes and spices.
- Stir in the chickpeas.
- Simmer for 10 minutes.
- Serve hot with rice and/or nann.
* Hing can be tricky to find (it won’t be at your standard grocery store or even at Whole Foods), however, it makes all the difference in Indian dishes. It is worth seeking out online or at an Indian grocery store. One bottle should last you a long time as most recipes only use a very small amount.