Chana Masala

Recipe from Indian Healthy Recipes.

Wanted to cook warm hearty food. Was thinking about a Thai tofu curry, but pivoted to chana masala as I wanted to try to cook with dried beans. This recipe was great. It would be even better if I had all the ingredients! The ones I was missing are marked with a strikethrough. Served it over rice.

Ingredients

• 1 C chana (dried raw chickpeas)
• 1 1/2 C water
• 2 T oil
• 1 small bay leaf
• 1 inch cinnamon
• 2 cloves
• 2 green cardamoms
• 1 1/2 C finely chopped onion
• 1 green chili chopped
• 1 T ginger garlic paste
• 1 1/2 C tomatoes (finely chopped, 3 large or 1 1/2 C tomato puree)
• 3/4 t salt
• 1/4 t turmeric
• 1 1/2 t Kashmiri red chili powder (used Mexican chili powder)
• 1 t garam masala
• 2 t coriander powder
• 1/2 t cumin
• 1 t kasuri methi
• 1/4 t amchur (dried mango powder)
• 2 T coriander leaves

Instructions

Prepare Chickpeas

Rinse dried chickpeas at least thrice, Soak them in water overnight.

Drain water and rinse well. Cook on a simmer until chickpeas are soft and tender

For Chana Masala

Heat a large pot and add oil. When oil is slightly hot, add whole spices – cinnamon, cloves, cardamoms and bay leaf.

When they begin to sizzle, add onions and sauté until lightly golden.

Add ginger garlic paste and sauté for about a minute without burning it.

Add tomatoes and salt. Let cook until mushy, pulpy, and thick,

Stir in chili powder, turmeric, garam masala, coriander and cumin. Sauté about 3-4 minutes.

Add the chana along with chana stock or 1 1/4 C water. Pour an additional 3/4 to 1 C water.

Mix well, cover, and simmer for 15 minutes.

When consistency is thick add amchur and kauri methi.

Garnish with coriander leave and optional lemon juice.