“If You Like Chana Masala…
June 27th, 2010 § 2 Comments
…and getting caught in the rain…” I sing that song every single time I make this Indian dish. Weird Al watch your back. Aahh, well, I have two sick and cranky boys in the house, so this is going to be quick. I made this Chana Masala dish last week (and a million times before that), but forgot to take a picture of it. (My blogging cred is going downhill so fast it’s scary! ) This recipe is from the October 2000 issue of Martha Stewart Living. It’s easy, pleasantly spicy, and all you need is some brown rice (and maybe a small green salad) to make it a meal.
CHANA MASALA
Serves 4
Garam masala, a blend of dry-roasted spices, can be found in the international section of most large supermarkets.
1 tablespoon vegetable oil (I always use olive oil)
1 teaspoon cumin seeds
2 small onions, finely diced (1 1/2 cups) [Here Gordon Ramsay demos how to properly chop an onion]
2 cloves garlic, minced
1 1/2 cups crushed canned tomatoes
2 15 oz. cans chickpeas, drained and rinsed
1/2 jalapeno pepper, seeded and very finely diced
1 teaspoon garam masala
1 teaspoon coarse salt
1/4 cup freshly chopped cilantro
1. Heat oil in a large skillet over high heat. Add cumin seeds, and cook until they begin to pop, about 30 seconds. Add onions, and cook until they begin to brown. Add garlic, and cook 1 minute more.
2. Add tomatoes, chickpeas, jalapeno, garam masala, and salt. Reduce heat to low, and simmer 10 minutes. Stir in cilantro, and serve.
Keeping with the Indian theme, try your hand at Jamie Oliver’s Mango Lassi:
Ingredients
- 9 fluid ounces (255 milliliters) plain yogurt
- 4 1/2 fluid ounces (130 milliliters) milk
- 4 1/2 fluid ounces (130 milliliters) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced
- 4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds
Directions
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours
I hope you’re having a good weekend and a great start to the summer!
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