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Leafbiting Week 8 Recipe: Chana Masala
8 years ago
Hossa! Welcome to Leafbiting week 8. Each year, 
Foshu runs Leafbiting and invites others to join in. I use this as a means to test my resolve and to expand my cooking repertoire into more and more tasty meals I can make throughout the year. I don't tend to cook meat for myself much anyways, so this works out great for me.
I'll look at posting some of my favorites each week until the start of December.
This week is chickpea curry, chana masala, a very hearty and filling dish.
2 tbsp oil (olive, vegetable, or sesame seed)
1/2 tsp asafoetida (hing)
1 tsp cumin seeds
2 tsp black mustard seeds
1 large yellow onion, chopped
2 - 3 inch knob of ginger, peeled, chopped fine
4 cloves garlic, chopped fine
2 serrano peppers (or more), stemmed, seeded, chopped
1 can (28 oz) of whole peeled tomatoes and the juice
2 tsp garam masala
1 tsp ground coriander
1 tsp salt
1/2 tsp tumeric
1/2 cup water
1 cup dried chick peas
Chickpeas should be rinsed and allowed to soak overnight if dry, or use 2 cans of chickpeas. If cooking your own, bring to boil in the water they soaked in, cut heat to low and simmer for 40 minutes until tender. Rinse and set aside.
Strain the tomatoes and crush by hand, then combine with juices.
Heat oil in pan on medium high. Once hot, add mustard seeds, cumin, and the asafoetida. The asafoetida stinks, but once cooked it takes on a buttery onion flavor that goes great with this dish. Stir occasionally while heating. Once the seeds begin to pop and sizzle, add garlic and onion and cook until the onion is just turning opaque, and add the peppers.
Once tender, add the spices (masala, coriander, tumeric, salt) and stir to incorporate and cook for about a minute. Add tomatoes, water and chickpeas and stir. Cut the heat to low and allow the dish to simmer for about 20 minutes, stirring occasionally until the sauce thickens. Serve with rice (basmati, or brown) and maybe lentils.
Foshu runs Leafbiting and invites others to join in. I use this as a means to test my resolve and to expand my cooking repertoire into more and more tasty meals I can make throughout the year. I don't tend to cook meat for myself much anyways, so this works out great for me.I'll look at posting some of my favorites each week until the start of December.
This week is chickpea curry, chana masala, a very hearty and filling dish.
2 tbsp oil (olive, vegetable, or sesame seed)
1/2 tsp asafoetida (hing)
1 tsp cumin seeds
2 tsp black mustard seeds
1 large yellow onion, chopped
2 - 3 inch knob of ginger, peeled, chopped fine
4 cloves garlic, chopped fine
2 serrano peppers (or more), stemmed, seeded, chopped
1 can (28 oz) of whole peeled tomatoes and the juice
2 tsp garam masala
1 tsp ground coriander
1 tsp salt
1/2 tsp tumeric
1/2 cup water
1 cup dried chick peas
Chickpeas should be rinsed and allowed to soak overnight if dry, or use 2 cans of chickpeas. If cooking your own, bring to boil in the water they soaked in, cut heat to low and simmer for 40 minutes until tender. Rinse and set aside.
Strain the tomatoes and crush by hand, then combine with juices.
Heat oil in pan on medium high. Once hot, add mustard seeds, cumin, and the asafoetida. The asafoetida stinks, but once cooked it takes on a buttery onion flavor that goes great with this dish. Stir occasionally while heating. Once the seeds begin to pop and sizzle, add garlic and onion and cook until the onion is just turning opaque, and add the peppers.
Once tender, add the spices (masala, coriander, tumeric, salt) and stir to incorporate and cook for about a minute. Add tomatoes, water and chickpeas and stir. Cut the heat to low and allow the dish to simmer for about 20 minutes, stirring occasionally until the sauce thickens. Serve with rice (basmati, or brown) and maybe lentils.
